Wine of Italy
a
Dataset
available languages
en
creator
Andreas Blumauer
dataDump
  and
date
2012-06-21T20:31:11Z
feature
Technical Feature
format
application/rdf+xml
label
RDF/XML
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Technical Feature
format
application/x-trig
label
TriG
language
en
numberOfConceptSchemes
7
numberOfConcepts
1226
publisher
Semantic Web Company
sparqlEndpoint
subject
Wineries of Italy, Italian DOC, Italian DOCG, Wine regions of Italy, Wine styles, Wine classification, Wine terms
title
Wine of Italy
vocabulary
Wine styles
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Wine styles
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Wine styles
Wineries of Italy
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764
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Concept
altLabel
Fabio Fantino
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Conterno
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Claudio Conterno
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Guido Fantino
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Azienda Agricola Conterno Fantino
definition
Azienda Agricola Conterno Fantino is an Italian wine producer from the Piemonte region in the district of Langhe. The winery is located in Monforte d'Alba and was established as partnership between Guido Fantino and the brothers Diego and Claudio Conterno. Proponents of techniques that include short maceration and the use of small French barriques, Conterno Fantino is considered a modernist producer of Barolo.
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Conterno Fantino
source
label
Wineries of Italy
title
Wineries of Italy
Italian DOC
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1159
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Concept
definition
Guardiolo is a group of wines grown and produced in the Italian comuni of Guardia Sanframondi, San Lorenzo Maggiore, San Lupo, and Castelvenere in the Province of Benevento. This is a hilly farming region with small streams. There are both white and red varieties of Guardiolo. It has been awarded Denominazione di Origine Controllata (DOC) status.
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Guardiolo
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Italian DOC
title
Italian DOC
Wine classification
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Wine classification
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Wine classification
Wine terms
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1176
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Concept
definition
In a collaboration between the CIVC and the IVDP through the Center for Wine Origins, the Wine Location Specialist or WLS program was initiated in July 2010. Approved sommeliers and beverage directors apply to take the test after extensive self-guided study of two of the world?s most famous wines, Champagne and Port, and the regions in which they are produced. The book provided to pre-approved participants was written by Master of Wine, Sandy Block. Exam takers must make a minimum of 80% on the multiple choice test as well as meet minimum requirements on the essay portion of this demanding test. Only 19 wine professionals in the United States have been awarded the Wine Location Specialist Certificate with the first class. The January 2011 class of 25 wine professionals represent all facets of the wine industry. http://www. wineorigins. com/?p=1216. This certification means that those who carry the WLS designation after their name are accredited by the CIVC and the IVDP to lead wine education seminars, wine-tastings and dinners specific to the Champagne and Port regions.
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Wine Location Specialist or WLS
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20
a
Concept
altLabel
Ullage (rocketry)
definition
Ullage refers to the unfilled space in a container of liquid.
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Ullage
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1091
a
Concept
altLabel
Hunnic grapes
,
Hunnic grape varieties
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Frankish grape varieties
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Frankish grapes
definition
A division of grape varieties into Frankish and Hunnic grape varieties was practiced in German-speaking countries in the Middle ages and separated varieties considered to be better from those considered to be lesser. Frankish (fr?nkisch) grapes were considered noble grapes, and the designation derived from the Franks, as popular belief held that those were grapes introduced by Charlemagne or at least through his edicts. Hunnic (hunnisch or heunisch) grapes, on the other hand, were the simpler varieties. It is unclear whether it was actually believed that these varieties had been introduced by the Huns, or if the term Hunnic was just used as a pejorative. Another possibility is that heunisch derives from an old Low German word for "large", and that has been applied to grape varieties with large berries, which give higher yields than the smaller-berried Frankish wines, but wines of lower quality and less concentrated flavours. These terms can be traced back to the early Middle Ages. As an example, the mystic Hildegard of Bingen wrote in the 12th century that the Frankish wine was stronger and set the blood so much in motion that it was necessary to dilute it with water, while the Hunnic wine was more watery by nature and therefore had not to be diluted. Some of the earliest specific varieties to be mentioned as Frankisch were Traminer, Pinot Gris and Riesling in the 14th to 15th century. It could be noted that more than 500 years of not very well-documented viticultural history and highly uncertain grape identification separate Charlemagne and these written claims. Other traditional Frankish varieties are Elbling, Orl?ans, Pinot Noir and Silvaner. The terms live on in the present names or synonyms of many varieties, such as Blaufr?nkisch (blue Frankish) and Weisser Heunisch (white Hunnic), the German name of Gouais blanc. DNA profiling from the 1990s has revealed that many classical grape varieties are crosses with parents in both the Frankish and Hunnic groups. Two examples are Chardonnay, which is a cross between Pinot (Noir) and Gouais blanc, and Riesling, which is a cross between Gouais blanc and another cross with a Traminer component. Thus, the Frankish group of varieties does not have a totally separate pedigree from the Hunnic group. This has led to a resurged interest in the Hunnic grapes, many of which lead a dwindling existence and are on the brink of becoming extinct.
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Frankish and Hunnic grape varieties
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375
a
Concept
altLabel
Byob
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Bring Your Own Booze
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Corkage
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BYO
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Bring your own
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Fully Licensed
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Fully licensed
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BYOG
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Corkage fee
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Bring Your Own
  and
B.Y.O.B.
definition
BYOB is an acronym most commonly meant to stand for "bring your own bottle" or "bring your own beer". BYOB is often placed on an invitation to indicate that the host will not be providing alcohol and that guests are welcome to bring their own. It is also frequently used by regular bars, restaurants, or strip clubs which do not have licenses to serve liquor or alcoholic beverages in general - in some jurisdictions, licenses for strip clubs and liquor licenses are mutually exclusive.
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BYOB
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1083
a
Concept
altLabel
Tun (volume)
definition
The tun is an old English unit of wine cask volume, holding about 954 litres, almost a cubic metre. Etymologically it is identical to the ton, a unit of mass or weight and constituted approximately 2,048 pints or pounds. Originally, it was a genuine unit of volume and measured 256 gallons (2), which is the base for the name of the quarter of 64 corn gallons. Its later division into 210 imperial or 252 wine gallons was chosen to be evenly divisible by small integers, including seven: 210 = 2?3?5?7 252 = 2??3??7 Queen Anne?s wine gallon is 231 cubic inches (3?7?11 in?), which makes the tun based on it exactly 2??3??7??11 = 58,212 in?, which is a cylinder with diameter and height of 42 in both (if you by /7).
exactMatch
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Tun (unit)
related
668
a
Concept
definition
Below is a list of old English units for wine casks. In addition to the items listed below see separate articles on Gallon, Barrel, Hogshead, Firkin, Puncheon, Butt and Tun.
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English units of wine casks
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Wine terms
title
Wine terms
Wine regions of Italy
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726
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Concept
definition
Arcole, historicaslly also known as Arcola, is a comune with 5,274 inhabitants in the province of Verona. It is known as the site of the Battle of the Bridge of Arcole.
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lat
45.34999847412109
long
11.28333377838135
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Arcole
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1157
a
Concept
altLabel
Barletta (wine)
,
Barletta (disambiguation)
,
Barletta wine
  and
Rosso Barletta
definition
Rosso Barletta is a red Italian wine produced in the Denominazione di origine controllata (DOC) region of Barletta, located in the province of Barletta-Andria-Trani of north-central Apulia. The DOC is permitted to produce red wine only, made primarily from Uva di Troia, and is one of the few wine regions in Italy where Malbec is grown and permitted in a DOC wine. The DOC covers over 60 hectares that are planted to Uva di Troia, Montepulciano, Sangiovese, and Malbec. Rosso Barletta is noted in history for being the spark for a jousting skirmish, now known as the Challenge of Barletta, involving thirteen local Italian knights against thirteen French knights, following an evening of drinking too much Barletta wine. According to the Italian Trade Commission, when the wine region was officially recognised it retained the name Rosso Barletta in commemoration of the historic connection between the region's wine and the event.
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Rosso Barletta DOC
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Wine regions of Italy
title
Wine regions of Italy
Italian DOCG
a
ConceptScheme
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574
a
Concept
altLabel
Carmignano (wine)
  and
Barco Reale di Carmignano
definition
Carmignano is an Italian wine region located in the Tuscany region and centered around the city of Carmignano, about 10 miles (16 kilometers) northwest of Florence. Noted for the quality of its wines since the Middle Ages, Carmignano was identified by Cosimo III de' Medici, Grand Duke of Tuscany as one of the superior wine producing areas of Tuscany and granted special legal protections in 1716. In the 18th century, the producers of the Carmignano region developed a tradition of blending Sangiovese with Cabernet Sauvignon, long before the practice became popularized by the "Super Tuscan" of the late 20th century. In 1975, the region was awarded Denominazione di origine controllata (DOC) status and subsequently promoted to Denominazione di Origine Controllata e Garantita (DOCG) status in 1990 (retroactive to the 1988 vintage. Today Carmignano has approximately 270 acres planted, producing nearly 71,500 gallons of DOCG designated wine a year.
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Carmignano DOCG
related
891
a
Concept
altLabel
Tobia
,
Malvasia Bianca
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Blanquirroja
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Malvasia bianca del chianti
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Blanca Roja
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Malvasia Fina
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Rojal
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Malvazia
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Blanca-Roja
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Malvasia del Lazio
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Malvasia Candida
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Fruher Roter Malvaiser
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Malvasia Biance del Chianiti
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Malmsey
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Malvasia bianca
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Subirat
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Malvasia nera di Brindisi
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Malvaiser
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Blancarroga
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Cagazal
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Malvasia Istriana
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Malvasia Nera di Brindisi
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Malvasia Rosso
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Malvas?a
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Malvasia di Candia
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Malvazija
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Malvasia Puntinata
  and
Uva Greca
broader
broaderTransitive
definition
Malvasia (also known as Malvazia) is a group of wine grape varieties grown historically in the Mediterranean region, Balearic islands, Canary Islands and the island of Madeira, but now grown in many of the winemaking regions of the world. In the past, the names Malvasia, Malvazia, and Malmsey have been used interchangeably for Malvasia-based wines; however, in modern oenology, "Malmsey" is now used almost exclusively for a sweet variety of Madeira wine made from the Malvasia grape. Grape varieties in this family include Malvasia Bianca, Malvasia di Schierano, Malvasia Negra, Malvasia Nera, Malvasia Nera di Brindisi and a number of other varieties. Malvasia wines are produced in Italy, Slovenia, Croatia, Corsica, the Iberian Peninsula, the Canary Islands, the island of Madeira, California, Arizona, Australia and Brazil. These grapes are used to produce white (and more rarely red) table wines, dessert wines, and fortified wines of the same name, or are sometimes used as part of a blend of grapes, such as in Vin Santo.
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page
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Malvasia
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729
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Concept
altLabel
Santa Cruz Mountains (AVA)
,
Santa cruz mountain wines
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Santa Cruz Mountain AVA
  and
Santa Cruz Mountain Wineries
broader
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broaderTransitive
1200
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Concept
broader
broaderTransitive
exactMatch
narrower
79
a
Concept
altLabel
Leona Valley American Viticulture Area (AVA)
  and
Leona
broader
  and
broaderTransitive
  and
definition
Leona Valley AVA has been recognized as an American Viticulture Area (AVA) in southern California. On October 29, 2008 the Alcohol and Tobacco Tax and Trade Bureau announced the publication of Treasury Decision, TTB-71 establishing the 13.4-square-mile (35 km) Leona Valley American Viticulture Area in northeastern Los Angeles County, California.
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Leona Valley AVA
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328
a
Concept
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Napa Valley (wine)
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Napa valley wine
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Napa
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Napa County wineries
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Napa valley (wine)
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Napa Valley (AVA)
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Napa Valley (Wine)
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Napa Valley wine
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Napa (AVA)
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Napa (wine)
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Napa wine
broader
70
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Concept
broader
broaderTransitive
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narrower
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narrowerTransitive
63
a
Concept
broader
broaderTransitive
definition
The Antelop Valley of the California High Desert AVA is an American Viticultural Area north of Los Angeles. The AVA is near the Sierra Pelona Valley AVA and the Leona Valley AVA.
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page
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Antelope Valley of the California High Desert AVA
related
188
a
Concept
altLabel
American viticultural area
,
American Viticulture Area
,
List of AVA
,
AVA (wine)
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List of AVAs
,
American Viticultural Areas
,
AVA
  and
AVA wine
broader
  and
broaderTransitive
  and
definition
An American Viticultural Area is a designated wine grape-growing region in the United States distinguishable by geographic features, with boundaries defined by the Alcohol and Tobacco Tax and Trade Bureau (TTB), United States Department of the Treasury. The TTB defines AVAs at the request of wineries and other petitioners. There were 198 AVAs as of January, 2010. Prior to the installation of the AVA system, wine appellations of origin in the United States were designated based on state or county boundaries. All of these appellations were grandfathered into federal law and may appear on wine labels as designated places of origin, but these appellations are distinct from AVAs. American Viticultural Areas range in size from the Ohio River Valley AVA at 26,000 square miles (67,000 km) across four states, to the Cole Ranch AVA in Mendocino County, California, at only 62 acres (25 ha). The Augusta AVA near the town of Augusta, Missouri, was the first recognized AVA, gaining the status on June 20, 1980. Unlike most European wine appellations of origin, an AVA specifies only a geographical location from which at least 85% of the grapes used to make a wine must have been grown. AVAs are more similar to the Italian Indicazione Geografica Tipica than other European appellation of origin systems. American Viticultural Area designations do not limit the type of grapes grown, the method of vinification, or the crop yield. Some of those factors may, however, be used by the petitioner to justify uniqueness of place when proposing a new AVA.
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American Viticultural Area
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848
a
Concept
altLabel
Lake Erie (AVA)
  and
Lake Erie (disambiguation)
broader
broaderTransitive
definition
The Lake Erie AVA is an American Viticultural Area that includes 2,236,800 acres (905,200 ha) of land on the south shore of Lake Erie in the U.S. states of Ohio, New York, and Pennsylvania. Over 42,000 acres (17,000 ha) of the region are planted in grapevines, predominantly in the Concord varietal. Grapes were first cultivated in the area in the early 19th century, and many wineries survived Prohibition in the 20th century by legally selling grapes to home winemakers or illegally selling wine to consumers in Canada. The wine industry in the Lake Erie region did not thrive after the repeal of Prohibition, however, and by 1967 there were fewer than 20 commercial wineries in the area. Recently, Lake Erie wineries have begun planting and vinifying Vitis vinifera varieties in an attempt to improve wine quality.
exactMatch
page
prefLabel
Lake Erie AVA
related
797
a
Concept
altLabel
Grand River Valley
broader
broaderTransitive
definition
The Grand River Valley AVA is an American Viticultural Area located in portions of the Lake, Geauga, and Ashtabula counties of northeastern Ohio. The wine appellation includes all the land that is contained within the larger, multi-state Lake Erie AVA that is also within 2 miles (3.2 km) of the Grand River or 14 miles (22.5 km) of the shoreline of Lake Erie. Like the Mosel, Bordeaux and the Sonoma/Russian River Valley, the gently rolling landscape of the Grand River Valley American Viticultural Area (AVA) benefits from a climate moderated by the thermal effects of a large body of water, in this case, Lake Erie to the north.
exactMatch
page
prefLabel
Grand River Valley AVA
related
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364
a
Concept
altLabel
Appellations
,
DOC (food)
,
Appellation (wine)
,
Controlled appellations
,
Controlled appellation
,
Appellation (disambiguation)
  and
Appelation
broader
broaderTransitive
definition
An appellation is a legally defined and protected geographical indication used to identify where the grapes for a wine were grown; other types of food often have appellations as well. Restrictions other than geographical boundaries, such as what grapes may be grown, maximum grape yields, alcohol level, and other quality factors, may also apply before an appellation name may legally appear on a wine bottle label. The rules that govern appellations are dependent on the country in which the wine was produced.
exactMatch
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prefLabel
Appellation
related
385
a
Concept
altLabel
Potter Valley (AVA)
  and
Potter
broader
  and
broaderTransitive
  and
definition
The Potter Valley AVA is an American Viticultural Area located in northern Mendocino County, California centered around town of Potter Valley. The appellation is found east of the Redwood Valley AVA and has an elevation of around 200 feet (61 m) higher than surrounding areas. The influence of the nearby Eel River watershed has created conditions conducive to the production of botrytized wines - especially Riesling, Sauvignon Blanc and Semillon.
exactMatch
page
prefLabel
Potter Valley AVA
related
1180
a
Concept
altLabel
Mendocino wine
,
Mendocino county (wine)
,
Mendocino County (wine)
,
Mendocino County AVA
  and
Mendocino
broader
broaderTransitive
definition
The Mendocino County wine is an appellation that designates wine made from grapes grown mostly in Mendocino County, California. The region is part of the larger North Coast AVA and one of California's largest and most climatically diverse wine growing regions. Mendocino County is one of the northernmost commercial wine grape regions in the state with two distinct climate zones separated by the Mendocino Range. Ten American Viticultural Areas have been designated within Mendocino County. Mendocino is one of the leading wine growing regions for organically produced wine grapes. Nearly 25% of the acreage in Mendocino County is grown organically. In 2004, the residents of the county voted to become the GMO-free county in the United States in an initiative that was supported by many of the county's largest wineries. The county's widespread focus on organic viticulture has inspired journalists to describe it as "California's organic wine Mecca".
exactMatch
page
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prefLabel
Mendocino County wine
related
547
a
Concept
altLabel
Vieilles vignes
,
Vielles Vignes
,
Alte Reben
,
Vielle vigne
  and
Old vines
definition
Old vine is a term commonly used on wine labels to indicate that a wine is the product of grape vines that are notably old. The practice of displaying it stems from the general belief that older vines, when properly handled, will give a better wine. However, in France, the U.S. , and most countries, it has no legal or even generally agreed upon definition.
exactMatch
prefLabel
Old vine
related
363
a
Concept
altLabel
White Zin
  and
White zinfandel
broader
broaderTransitive
definition
White Zinfandel, often abbreviated as White Zin, is an off-dry to sweet, pink-colored blush wine. White Zinfandel is made from the Zinfandel wine grape, which would otherwise produce a bold and spicy red wine. As such, it is not a grape variety but a method of processing Zinfandel grapes. As of February 2006, White Zinfandel accounted for 10% of all wine sold by volume, making it the third most popular varietal in the United States, outselling Red Zinfandel 6:1 by volume.
exactMatch
page
prefLabel
White Zinfandel
related
77
a
Concept
altLabel
Varietal wines
,
Varietal wine
,
Single varietal
  and
Varietals
definition
"Varietal" describes wines made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label. Examples of grape varieties commonly used in varietal wines are Cabernet Sauvignon, Chardonnay and Merlot. Wines that display the name of two or more varieties on their label, such as a Chardonnay-Viognier, are blends and not varietal wines. The term is frequently misused in place of vine variety; the term variety refers to the vine or grape while varietal refers to the wine produced by a variety. Similarly, the term varietal can be used to describe cider made from a single variety of apple, tea made from a single variety and preparation, or to describe particular subspecies of coffee. As vintners and consumers have become aware of the characteristics of individual varieties of wine grapes, wines have also come to be identified by varietal names. The term's concept was nurtured in the US by Maynard Amerine at the University of California, Davis after Prohibition seeking to encourage growers to choose optimal vine varieties, and later promoted by Frank Schoonmaker in the 1950s and 1960s, ultimately becoming widespread during the California wine boom of the 1970s. Varietal wines are commonly associated with New World wines in general, but there is also a long-standing tradition of varietal labelling in Germany and other German-influenced wine regions including Austria, Alsace, and the Czech Republic.
exactMatch
prefLabel
Varietal
related
91
a
Concept
altLabel
Viticultural
,
Viticulteur
,
Viniculture
,
Viniculturist
,
Winegrowing
,
Viticultural (wine)
,
Viticulturist
,
Wine growing
,
Viticulturalist
,
Viticulturally
  and
Viticulture (wine)
definition
Viticulture is the science, production and study of grapes which deals with the series of events that occur in the vineyard. When the grapes are used for winemaking, it is also known as viniculture. It is one branch of the science of horticulture. While the native territory of Vitis vinifera, the common grape vine, is a band of area from Western Europe to the Persian shores of the Caspian Sea, the vine has demonstrated high levels of adaptability and will sometimes mutate to accommodate a new environment after its introduction. Because of this, viticulture can be found on every continent except Antarctica. Duties of the viticulturist include: monitoring and controlling pests and diseases, fertilizing, irrigation, canopy management, monitoring fruit development and characteristics, deciding when to harvest and vine pruning during the winter months. Viticulturists are often intimately involved with winemakers, because vineyard management and the resulting grape characteristics provide the basis from which winemaking can begin.
exactMatch
prefLabel
Viticulture
related
192
a
Concept
altLabel
Canopy vine
,
Grapevine canopy
,
Grapevine (wine)
,
Canopy (viticulture)
,
Canopy grape
,
Curtain (vine)
,
Canopy wine
,
Canopy management
,
Fruiting cane
,
Canopy (grapevine)
,
Vine canopy
,
Canopy (wine)
,
Canopy (vine)
,
Canopy (vineyard)
,
Canopy (Vitis)
  and
Canopy
definition
In viticulture, the canopy of a grapevine includes the parts of the vine visible aboveground - the trunk, cordon, stems, leaves, flowers, and fruit. The canopy plays a key role in light energy capture via photosynthesis, water use as regulated by transpiration, and microclimate of ripening grapes. Canopy management is an important aspect of viticulture due to its effect on grape yields, quality, vigor, and the prevention of grape diseases. Various viticulture problems, such as uneven grape ripening, sunburn, and frost damage, can be addressed by skillful canopy management. In addition to pruning and leaf trim, the canopy is often trained on trellis systems to guide its growth and assist in access for ongoing management and harvest.
exactMatch
prefLabel
Canopy (grape)
related
1139
a
Concept
altLabel
Harvest season (wine)
,
Harvest time (wine)
,
Harvest wine
,
Harvesting (wine)
,
Harvest months
,
Harvested grapes
,
Harvest (disambiguation)
,
Harvesting the grapes
,
Harvesting of the grapes
,
Harvested (wine)
  and
Harvests (wine)
broader
broaderTransitive
definition
The harvesting of wine grapes is one of the most crucial steps in the process of winemaking. The time of harvest is determined primarily by the ripeness of the grape as measured by sugar, acid and tannin levels with winemakers basing their decision to pick based on the style of wine they wish to produce. The weather can also shape the timetable of harvesting with the threat of heat, rain, hail, and frost which can damage the grapes and bring about various vine diseases. In addition to determining the time of the harvest, winemakers and vineyard owners must also determine whether to utilize hand pickers or mechanical harvesters. The harvest season typically falls between August & October in the Northern Hemisphere and February & April in the Southern Hemisphere. With various climate conditions, grape varieties, and wine styles the harvesting of grapes could happen in every month of the calendar year somewhere in the world. In the New World it is often referred to as the crush.
exactMatch
page
prefLabel
Harvest (wine)
related
,
581
a
Concept
altLabel
Acidity in wine
,
Grape acids
,
Acids in the wine
,
Tartaric acid (wine)
,
Acids (wine)
,
Acid wine
,
Wine acid
,
Acid (wine)
,
Acids wine
,
Malic acid (wine)
,
Fruit acidity
,
Acid in wine
,
Acidity levels
,
Grape's acidity
,
Acidity wine
,
Acidity of the wine
,
Acidity levels (wine)
,
Lactic acid (wine)
,
Total acidity
,
Acetic acid (wine)
,
Wine acids
,
Acidity (wine)
,
Grape acid
,
Acid levels (wine)
  and
Acids in the grapes
broader
broaderTransitive
definition
The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeasts during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine is known as the ?Titratable Acidity? or ?Total acidity?, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH with most wines having a pH between 2.9?3.9. Generally, the lower the pH, the higher the acidity in the wine. However, there is no direct connection between total acidity and pH (it is possible to find wines with a high pH for wine and high acidity). In wine tasting, the term ?acidity? refers to the fresh, tart and sour attributes of the wine which is evaluated in relation to how well the acidity balances out the sweetness and bitter components of the wine such as tannins. There are three primary acids found in wine grapes: tartaric, malic and citric. During the course of winemaking and in the finished wines, acetic, butyric, lactic and succinic acid can play significant roles. Most of the acids involved with wine are fixed acids with the notable exception of acetic acid, mostly found in vinegar, which is volatile and can contribute to the wine fault known as volatile acidity. Sometimes additional acids are used in winemaking such as ascorbic, sorbic and sulfurous acids.
exactMatch
page
prefLabel
Acids in wine
related
753
a
Concept
altLabel
Physiological ripeness
,
Ripe and unripe bunches
,
Grape ripeness
,
Fully ripe grapes
,
Ripening on the vine
,
Very ripe fruit (wine)
,
Fully ripe (wine)
,
Underripe grapes
,
Fully ripen (wine)
,
Ripeness of the grapes
,
Ripen late (wine)
,
Ripeness levels (wine)
,
Optimal ripeness (wine)
,
Grape struggles to ripen
,
Ripens late (wine)
,
Over ripe (wine)
,
Ripe grapes
,
Ripened (wine)
,
Late ripening
,
Ripest vintages (wine)
,
Ripening the grapes
,
Ripens early (wine)
,
Ripeness levels
,
Ripens (wine)
,
Physiologically ripe
,
Over-ripened fruit (wine)
,
Overripe on the vine
,
Ripen grapes
,
Ripening periods (wine)
,
Berry ripening (wine)
,
Ripeness of the grape
,
Ripeness (wine)
,
Ripening (wine)
,
Very ripe (wine)
,
Optimal ripeness of the grapes
,
Under ripe (wine)
,
Ripening month
,
Ripeness wine
,
Fruit ripeness (wine)
,
Ripening of fruit (wine)
,
Ripe wine
,
Ripen late (vine)
,
Unripe fruit (wine)
,
Ripe
,
Ripened grapes
,
Unripe (wine)
,
Greater ripeness (wine)
,
Ripening early (wine)
,
Ripen earlier (wine)
,
Achieve ripeness (wine)
,
Late-ripening (wine)
,
Riper grapes
,
Ripe fruit (wine)
,
Ripening of the grapes
,
Earlier ripening (wine)
,
Ripening period (wine)
,
Grape ripening
,
Less ripe (wine)
,
Under ripen grapes
,
Ripe tannins
,
Ripeness grapes
,
Ripening (vine)
,
Engustment
,
Fruit ripeness
,
Most ripe (wine)
,
Ripen (wine)
,
Riper berries (wine)
,
Ripening period
,
Ripest grapes
,
Ripening grape
,
Ripeness of grapes
,
Ripening grapes
,
Ripe (wine)
,
Riper (wine)
,
Early ripening (wine)
  and
Ripeness in wine
broader
broaderTransitive
definition
The term ripeness in viticulture can mean different things to different viticulturists and winemakers. At its broadest definition it refers to the completion of the ripening process of wine grapes on the vine which signals the beginning of harvest. But what exactly constitute ripeness will vary depending on what style of wine is being produced and what the winemaker and viticulturist personally believe constitutes ripeness. Once the grapes are harvested, the physical and chemical components of the grape which will influence a wine's quality are essentially set so determining the optimal moment of ripeness may be considered the most crucial decision in winemaking. There are several factors that contribute to the ripeness of the grape. As the grapes go through veraison, sugars in the grapes will continue to rise as acid levels fall. The balance between sugar (as well as the potential alcohol level) and acids is considered one of the most critical aspects of producing quality wine so both the must weight and "total acidity", as well as the pH of the grapes, are evaluated to determine ripeness. Towards the end of the 20th century, winemakers and viticulturists began focusing on the concept of achieving "physiological" ripeness in the grapes-described as a more complete ripeness of tannins and other phenolic compounds in the grapes that contribute to the color, flavor and aroma of wine.
exactMatch
page
prefLabel
Ripeness in viticulture
related
170
a
Concept
altLabel
Vintages
,
Vintage (disambiguation)
  and
Non-vintage
definition
Vintage, in wine-making, is the process of picking grapes and creating the finished product. A vintage wine is one made from grapes that were all, or primarily, grown and harvested in a single specified year. In certain wines, it can denote quality, as in Port wine, where Port houses make and declare vintage Port in their best years. From this tradition, a common, though incorrect, usage applies the term to any wine that is perceived to be particularly old or of a particularly high quality. Most countries allow a vintage wine to include a portion of wine that is not from the year denoted on the label. In Chile and South Africa, the requirement is 75% same-year content for vintage-dated wine. In Australia, New Zealand, and the member states of the European Union, the requirement is 85%. In the United States, the requirement is 85%, unless the wine is designated with an AVA, (e.g. , Napa Valley), in which case it is 95%. Technically, the 85% rule in the United States applies equally to imports, but there are obvious difficulties in enforcing the regulation. The opposite of a vintage wine is a nonvintage wine (often seen on a wine list as NV), which is usually a blend from the produce of two or more years. This is a common practice for winemakers seeking a consistent style of wine, year on year.
exactMatch
prefLabel
Vintage
related
852
a
Concept
altLabel
Bollinger champagne
,
Bollinger (disambiguation)
,
Bollinger Vieilles Vignes Francaises
  and
Bollinger Vieilles Vignes Fran?aises
broader
broaderTransitive
definition
Bollinger is a Champagne house, a producer of sparkling wines from the Champagne region of France. They produce several labels of Champagne under the Bollinger name, including the vintage Vieille Vignes Fran?aises, Grand Ann?e and R.D. as well as the non-vintage Special Cuv?e. Founded in 1829 in A? by Hennequin de Villermont, Paul Renaudin and Jacques Bollinger the house continues to be run by members of the Bollinger family. In Britain Bollinger Champagnes are affectionately known as "Bolly".
exactMatch
page
  and
prefLabel
Bollinger
related
,
326
a
Concept
altLabel
Maison Veuve Clicquot
,
Veuve Cliquot
  and
Veuve Clicquot Ponsardin
broader
broaderTransitive
142
a
Concept
broader
broaderTransitive
exactMatch
narrower
,
67
a
Concept
altLabel
Laurent Perrier
broader
broaderTransitive
definition
Laurent-Perrier is a Champagne house founded in 1812 and is the main company of the Laurent-Perrier Group, whose other flagship brands include the houses of Salon, De Castellane and Delamotte. Laurent-Perrier Group also acquired Chateau Malakoff as of 2004. With over 1,200 grape growers with supply contracts, Laurent-Perrier exports to more than 120 countries. Laurent-Perrier rose to become one of the world's best selling champagne brands as of 2005, behind only Mo?t et Chandon and Veuve Clicquot respectively.
exactMatch
page
  and
prefLabel
Laurent-Perrier
related
,
638
a
Concept
altLabel
Tours sur Marne
broader
455
a
Concept
broader
broaderTransitive
exactMatch
narrower
441
a
Concept
altLabel
Ay (ville)
,
A? (ville)
,
A?-Champagne
,
Ay-Champagne
,
Ay (Marne)
,
A? Champagne
,
A?, Marne
,
A?
  and
Ay Champagne
broader
broaderTransitive
definition
Ay is a commune in the Marne department in north-eastern France.
exactMatch
lat
49.05609893798828
long
4.004000186920166
page
prefLabel
Ay, Marne
related
769
a
Concept
altLabel
Champagne Riots of 1911
,
Champagne riots in France
,
French Champagne Riots
  and
Champagne riots
broader
broaderTransitive
definition
The Champagne Riots of 1910 and 1911 resulted from a series of problems faced by grape growers in the Champagne area of France. These included four years of disastrous crop losses, the infestation of the phylloxera louse (which destroyed 15,000 acres of vineyards that year alone), low income and the belief that wine merchants were using grapes from outside the Champagne region. The precipitating event may have been the announcement in 1908 by the French government that it would delimit by decree the exact geographic area that would be granted economic advantage and protection by being awarded the Champagne appellation. This early development of Appellation d'Origine Contr?l?e regulation benefitted the Marne and Aisne districts to the significant exclusion of the Aube district which included the town of Troyes?the historic capital of the Champagne region.
exactMatch
page
prefLabel
Champagne Riots
related
637
a
Concept
altLabel
Biodynamic grapes
,
Vinyard
,
Vinery
,
Biodynamic vineyards
,
Vineyard (disambiguation)
  and
Vineyards
definition
A vineyard is a plantation of grape-bearing vines, grown mainly for winemaking, but also raisins, table grapes and non-alcoholic grape juice. The science, practice and study of vineyard production is known as viticulture. A vineyard is often characterised by its terroir, a French term loosely translating as "a sense of place" that refers to the specific geographical and geological characteristics of grapevine plantations, which may be imparted in the wine.
exactMatch
prefLabel
Vineyard
related
1029
a
Concept
altLabel
?chezeaux AOC
,
Echezeaux AOC
,
?ch?zeaux
,
Echezeaux Grand cru
,
Ech?zeaux
,
?chezeaux Grand cru
  and
Echezeaux
broader
broaderTransitive
definition
?chezeaux is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. ?chezeaux is located within the commune of Flagey-Ech?zeaux, on a strip of land between the territory of the communes Vosne-Roman?e, Vougeot and Chambolle-Musigny. ?chezeaux borders on the Clos de Vougeot and its wall as well as Grands ?chezeaux in the east, on Chambolle-Musigny vineyards in the north, some Vosne-Roman?e vineyards in the west and on the Vosne-Roman?e Premier Cru vineyard Les Suchots in the south. The AOC was created in 1937.
exactMatch
lat
47.1694450378418
long
4.951111316680908
page
prefLabel
?chezeaux
related
,
924
a
Concept
altLabel
Clos-de-Vougeot
,
Clos de Vougeot Grand cru
,
Clos Vougeot
,
Clos de Vougeot AOC
,
Vougeot Grand cru
,
Clos de vougeot
,
Clos vougeot
  and
Clos Vougeot Grand cru
broader
372
a
Concept
broader
broaderTransitive
exactMatch
narrower
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
  and
narrowerTransitive
39
a
Concept
altLabel
Les Gaudichots
,
La Tache AOC
,
Tache Grand cru
,
La T?che (wine)
,
La Tache Grand cru
  and
La T?che Grand cru
broader
broaderTransitive
definition
La T?che is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. It is situated within the commune of Vosne-Roman?e and is a monopole of the winery Domaine de la Roman?e-Conti. La T?che borders on La Grande Rue in the north, and mostly on Vosne-Roman?e Premier Cru vineyards in the east, south and west. The AOC was created in 1936.
exactMatch
page
prefLabel
La T?che AOC
related
99
a
Concept
altLabel
Appellation d'Origine Controll?e
,
Appellation contr?l?e
,
Appellation d?Origin Control?e
,
Appellation d?Origine Contr?l?e
,
AOC wines
,
Appellation d'Origine Control?e
,
Appellation d'Origin Controlee
,
Appellation Controlee
,
Appellations d'origine contr?l?e
,
Appelation d'Origine Contr?l?e
,
Appellation controlee
,
Appellation (disambiguation)
,
Appellation d'origine controlee
,
AOC (wine)
,
Appellation d'Origine Contr?l?e
,
Appelation d'Origine Control?e
,
Appellation Control?e
,
Appellation control?e
  and
Appellation d?origine contr?l?e
broader
  and
broaderTransitive
  and
definition
Appellation d?origine contr?l?e (AOC), which translates as "controlled designation of origin", is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National des Appellations d'Origine (INAO). It is based on the concept of terroir.
exactMatch
page
,
,
  and
prefLabel
Appellation d'origine contr?l?e
related
1128
a
Concept
altLabel
Chablis (wine)
,
Valmur
,
Chablis Grand Cru
,
Bougros
,
Petit Chablis AOC
,
Vaudesir
,
Chablis Grand Cru AOC
,
Vaud?sir
,
Grenouilles
,
Chablis Premier Cru AOC
,
Chablis aoc
,
Les Clos
,
Chablis Premier Cru
,
Chablis (vin)
,
Preuses
,
Chablis grand cru
,
Petit Chablis
,
Les Preuses
,
Chablis premier cru
  and
Chablis AOC
broader
broaderTransitive
definition
The Chablis region is the northernmost wine district of the Burgundy region in France. The grapevines around the town of Chablis are almost all Chardonnay, making a dry white wine renowned for the purity of its aroma and taste. The northern location along the 48th parallel north places Chablis at the northern extremes of viable viticulture. The cool climate of this region produces wines with more acidity and flavors less fruity than Chardonnay wines grown in warmer climates, The wines often have a "flinty" note, sometimes described as "go?t de pierre ? fusil", and sometimes as "steely". In comparison to the white wines from the rest of Burgundy, Chablis has on average much less influence of oak. Most basic Chablis is completely unoaked, and vinified in stainless steel tanks. The amount of barrel maturation, if any, is a stylistic choice which varies widely among Chablis producers. Many Grand Cru and Premier Cru wines receive some maturation in oak barrels, but typically the time in barrel and the proportion of new barrels is much smaller than for white wines of C?te de Beaune.
exactMatch
page
,
,
  and
prefLabel
Chablis wine
related
332
a
Concept
altLabel
Barsac AOC
,
Sauterne wine
,
Sauternes wine
,
Sauternes AOC
  and
Sauternes
broader
  and
broaderTransitive
  and
definition
Sauternes is a French sweet wine from the Sauternais region of the Graves section in Bordeaux. Sauternes is made from S?millon, Sauvignon Blanc, and Muscadelle grapes that have been affected by Botrytis cinerea, also known as noble rot. This causes the grapes to become partially raisined, resulting in concentrated and distinctively flavored wines. Due to its climate, Sauternes is one of the few wine regions where infection with noble rot is a frequent occurrence. Even so, production is a hit-or-miss proposition, with widely varying harvests from vintage to vintage. Wines from Sauternes, especially the Premier Cru Sup?rieur estate Ch?teau d'Yquem, can be very expensive, due largely to the very high cost of production. Barsac lies within Sauternes, and is entitled to use either name. Somewhat similar but less expensive and typically less-distinguished wines are produced in the neighboring regions of Monbazillac, C?rons, Loupiac and Cadillac. In the United States, there is a semi-generic label for sweet white dessert wines known as sauterne without the "s" at the end and uncapitalized.
exactMatch
page
prefLabel
Sauternes (wine)
related
368
a
Concept
altLabel
Claret (disambiguation)
  and
Blood (Phrase)
definition
Claret is a name primarily used in British English for red wine from the Bordeaux region of France.
exactMatch
prefLabel
Claret
related
883
a
Concept
altLabel
Wine regions of Bordeaux
,
Wine regions of bordeaux
,
Bordeaux (disambiguation)
,
Bordeaux wine region
,
Margaux AOC
  and
Wine region of Bordeaux
broader
broaderTransitive
definition
The wine regions of Bordeaux are the area around the city of Bordeaux within the Gironde department of Aquitaine. The region is naturally divided by the Gironde River into a Left Bank area which includes the M?doc and the subregions of St-Est?phe, Pauillac, St. -Julien, and Margaux and a Right Bank area which includes the subregions of Saint-?milion, Pomerol, Bourg and Blaye. Additional wine regions include the area of Graves which is south east of the M?doc and includes the sub regions of Pessac-L?ognan, Sauternes and Barsac. Across from the Graves, on the Right Bank, is the Entre-Deux-Mers area between the Garonne and Dordogne rivers. All of these regions have their own appellation and Appellation d'origine contr?l?e laws which dictate the composition of their vineyards, time of harvest and appropriate yields as well as various winemaking techniques. Bordeaux wine labels will include the region on the front if all the grapes have been harvested in a specific regions. Estates in Bordeaux are often classified according to the reputed quality of the producer. On the Left Bank, the Bordeaux Wine Official Classification of 1855 is the starting point for classification and includes most of the Left Bank estates as well as Sauternes and Ch?teau Haut-Brion of Graves. Estates who were not classified in that listing may be classified under the Cru Bourgeois label. In 1953, the rest of the Graves was classified. In 1954, a separate classification of Saint-?milion wine was set up for this Right Bank region. While wine making styles vary, a general rule of thumb is that the Left Bank is predominately Cabernet Sauvignon based with the Right Bank more Merlot based. The Graves area produced both red wine and white wine from the Sauvignon blanc and S?millon grapes. The area of Sauternes and Barsac are more known for the botrytized dessert wines.
exactMatch
page
prefLabel
Bordeaux wine regions
related
179
a
Concept
altLabel
Medoc AOC
,
Medoc wine
  and
Medoc (wine)
broader
broaderTransitive
647
a
Concept
broader
broaderTransitive
exactMatch
narrower
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
  and
narrowerTransitive
829
a
Concept
altLabel
Haut M?doc
,
Haut-Medoc (wine)
,
AOC Haut-M?doc
,
Haut Medoc wine
,
Haut-Medoc wine
,
Haut medoc
,
Haut Medoc (wine)
,
Haut-M?doc
,
Haut-M?doc (AOC)
,
Haut Medoc
,
Haut-Medoc
,
Haut-Medoc AOC
,
AOC Haut-Medoc
,
Haut-medoc
  and
Haut Medoc AOC
broader
broaderTransitive
definition
Haut-M?doc is an Appellation d'Origine Contr?l?e (AOC) for wine in the Bordeaux wine region of southwestern France, on the Left Bank of the Gironde estuary. Covering a large part of the viticultural strip of land along the M?doc peninsula, the zone covers approximately 60 kilometres (37 mi) of its length. As defined by the original Institut National des Appellations d'Origine (INAO) decree of November 14, 1936, its southern edge borders the city of Bordeaux and the M?doc AOC to the north, encompassing fifteen communes exclusive to the appellation, while at the same time it enclaves six appellations made up of nine communes that are technically wine-making communes of Haut-M?doc. Similarly, Haut-M?doc is a sub-appellation of the M?doc AOC. Of Haut-M?doc's fifteen wine-producing communes, eight are located along the waterfront of Garonne and Gironde: Blanquefort, Parempuyre, Ludon, Macau, Arcins, Lamarque, Cussac and Saint-Seurin-de-Cadourne. Seven communes lie inland: Le Taillan, Le Pian-M?doc, Avensan, Saint-Laurent-M?doc. Saint-Sauveur, Cissac and Vertheuil. Few of the estates falling within the generic Haut-M?doc appellation were included in the Bordeaux Wine Official Classification of 1855 (as all but six of the 61 are located within the AOCs Margaux, Saint-Julien, Pauillac and Saint-Est?phe), but several were included in the classification Cru Bourgeois.
exactMatch
page
prefLabel
Haut-M?doc AOC
related
950
a
Concept
altLabel
Cru bourgeois
definition
The Cru Bourgeois classification lists some of the high quality wines from the Left Bank Bordeaux wine regions that were not included in the 1855 Classification of Classed Growths, or Grands Crus Class?s. As the classification of Classed Growths had only one change since 1856, it came to be widely regarded as outdated, and many wine writers agree that there is considerable overlap in quality between the Classed Growths and the Cru Bourgeois. The first Cru Bourgeois list was drawn up by the Bordeaux Chamber of Commerce and Chamber of Agriculture in 1932, selecting 444 estates for the classification. A substantial revision of the classification, dividing it into three tiers, was initiated in 2000 and finalised in 2003. Following several legal turns, the 2003 Cru Bourgeois classification was annulled by the French government in 2007, resulting in a ban of all use of the term. In 2010, a significantly modified version of the Cru Bourgeois was reintroduced, consisting only of a single tier, and applied to the 2008 vintage.
exactMatch
prefLabel
Cru Bourgeois
related
414
a
Concept
altLabel
Roederer
,
LouisRoederer
  and
Champagne Louis Roederer
broader
broaderTransitive
definition
Louis Roederer is a producer of champagne based in Reims, France. Founded in 1776, it was inherited and renamed by Louis Roederer in 1833, and is noted as the producer of the luxury champagne Cristal.
exactMatch
page
  and
prefLabel
Louis Roederer
related
389
a
Concept
altLabel
List of champagne producers
,
List of Champagne Houses
,
List of Champagne producers
,
Maison de champagne
,
Champagne producers
,
Champagne houses
,
Producer (champagne)
  and
Champagne house
broader
broaderTransitive
definition
The listing below comprises some of the more prominent houses of Champagne. Most of the major houses are members of the organisation Union de Maisons de Champagne (UMC), and are sometimes referred to as Grandes Marques. Members of the Union de Maisons de Champagne: Other major houses or brands, not members of UMC:
exactMatch
page
prefLabel
List of Champagne houses
related
1093
a
Concept
broader
broaderTransitive
definition
Chouilly is a commune in the Marne department in north-eastern France.
exactMatch
lat
49.0261116027832
long
4.014444351196289
page
prefLabel
Chouilly
related
559
a
Concept
altLabel
Jacquesson & Fils
,
Jacquesson et Fils
,
Champagne Jacquesson
,
Jaquesson
,
Jacqueson
,
Juglar (wine)
,
Champagne jacquesson
  and
Jaqueson
broader
broaderTransitive
definition
Jacquesson & Fils is a Champagne producer based in the Dizy region of Champagne. The house was founded in Ch?lons-sur-Marne in 1798 by Memmie Jacquesson. The house makes the claim it is the oldest independent Champagne house. The fame of the house grew following the rumour that it was a favourite of Napoleon, who bestowed upon the house a gold medal for its fine cellars. The Champagne house Juglar was absorbed into Jacquesson in 1829. By 1867 annual sales of Jacquesson bottles had reached 1,000,000, but a period of decline followed the death of Adolphe Jacquesson, when the descendants ceased to continue the family business, and ownership changed hands over several decades, until in 1974 when it was bought by Jean Chiquet. Today it is directed with brothers Jean-Herv? and Laurent Chiquet. Methods have changed to be organic, fermentation in oak is increased, new vineyards are bought in, but production still is limited to app. 350.000 bottles/year. "Le Classement" (Les Meilleurs Vin de France) awarded the house three stars (*** out of 3) in its 2010 edition Jacquesson vineyards are located in the Grand Cru villages of A?, Avize and Oiry and in the Premier Cru villages of Dizy, Hautvillers and Mareuil-sur-A?, with approximately 15% of the fruit sourced from growers in these villages as well as the Grand Cru village of Chouilly and the Premier Cru village Cumi?res. The main wine is a numbered cuv?e, for example Cuv?e 733, which is a blend of 2005 vintage with 30-40% older reserve wines. Other wines are vintages, the best known from Avize Grand Cru and single vineyard wines from Ay, Dizy and Avize. All wines are characterized by elegance and minerality, due to an extremely low dosage (usually 2-5 grams per liter). On backlabel are indicated number of bottles produced, month of disgorging and dosage.
exactMatch
page
  and
prefLabel
Jacquesson
related
,
,
,
1213
a
Concept
broader
broaderTransitive
definition
Avize is a commune in the Marne department in north-eastern France.
exactMatch
lat
48.97222137451172
long
4.01027774810791
page
prefLabel
Avize
related
85
a
Concept
altLabel
Thienot
broader
broaderTransitive
definition
Champagne Thi?not is a Champagne house founded in 1985 and based in Taissy, near from Reims. It is part of the Alain Thi?not Group, owner of different brands such as Canard-Duch?ne, Joseph Perrier and Marie Stuart.
exactMatch
page
  and
prefLabel
Thi?not
related
,
1179
a
Concept
altLabel
Canard-Duchene
,
Duch?ne
  and
Canard Duchene
broader
broaderTransitive
definition
Canard-Duch?ne is a Champagne house founded in 1868 by Victor Canard and L?onie Duch?ne. It is based in Ludes between Reims and Epernay. From 1978 to 2003, the house was under the ownership of LVMH. It is now part of the Alain Thienot Group, owner of its own label Champagne Thi?not plus Joseph Perrier and Marie Stuart. The house is managed by Jean-Louis Malard (managing director).
exactMatch
page
  and
prefLabel
Canard-Duch?ne
related
122
a
Concept
altLabel
Champagne wine
,
French Champagne
,
Methode Champagnoise
,
Brut champagne
,
Champagne Classic
,
Champagnes (wine)
,
Giggle water
,
Champagne
,
Champagne Blues
  and
Champagne (beverage)
broader
,
  and
broaderTransitive
,
  and
definition
Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation. It is produced exclusively within the Champagne region of France, from which it takes its name. The primary grapes used in the production of Champagne are Pinot noir, Chardonnay and Pinot Meunier. Champagne appellation law only allows grapes grown according to appellation rules in specifically designated plots within the appellation to be used in the production of Champagne. Through international treaty, national law or quality-control/consumer protection related local regulations, most countries limit the use of the term to only those wines that come from the Champagne appellation. In Europe, this principle is enshrined in the European Union by Protected Designation of Origin (PDO) status. Other countries, such as the United States, have recognized the exclusive nature of this name, yet maintain a legal structure that allows certain domestic producers of sparkling wine to continue to use the term "champagne" under limited circumstances. The majority of US-produced sparkling wines do not use the term "champagne" on their labels and some states, such as Oregon, ban producers in their states from using the term as it can be confusing to consumers. Champagne first gained world renown because of its association with the anointment of French kings. Royalty from throughout Europe spread the message of the unique sparkling wine from Champagne and its association with luxury and power in the 17th, 18th and 19th century. The leading manufacturers devoted considerable energy to creating a history and identity for their wine, associating it and themselves with nobility and royalty. Through advertising and packaging they sought to associate Champagne with high luxury, festivities, and rites of passage. Their efforts coincided with the emergence of a middle class that was looking for ways to spend its money on symbols of upward mobility.
exactMatch
page
,
,
  and
prefLabel
Champagne (wine)
related
834
a
Concept
altLabel
Second fermentation (wine)
broader
broaderTransitive
definition
Secondary fermentation is a process commonly associated with winemaking, which entails a second period of fermentation in a different vessel than what was used when the fermentation process first started. An example of this would be starting fermentation in a carboy or stainless steel tank and then moving it over to oak barrels. Rather than being a separate, second fermentation, this is most often one single fermentation period that is conducted in multiple vessels. However, the term does also apply to procedures that could be described as a second and distinct fermentation period.
exactMatch
page
prefLabel
Secondary fermentation (wine)
related
,
93
a
Concept
altLabel
Grape must
,
Must (disambiguation)
  and
Mustum
broader
broaderTransitive
definition
Must (from the Latin vinum mustum, ?young wine?) is freshly pressed fruit juice that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace; it typically makes up 7%?23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and/or purple.
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page
,
,
  and
prefLabel
Must
related
204
a
Concept
altLabel
Tokaj (disambiguation)
,
Tokay wine
,
Tokaji Aszu
,
Tokayi
,
Aszu
,
Asz?
,
Tokaji (wine)
  and
Tokay (wine)
broader
687
a
Concept
exactMatch
narrower
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
  and
narrowerTransitive
195
a
Concept
altLabel
Indicazione Geografica Tipica
broader
broaderTransitive
definition
Indicazione geografica tipica is the second of four classifications of wine recognized by the government of Italy. Created to recognize the unusually high quality of the class of wines known as Super Tuscans, IGT wines are labeled with the locality of their creation, but do not meet the requirements of the stricter DOC or DOCG designations, which are generally intended to protect traditional wine formulations such as Chianti or Barolo. It is considered broadly equivalent to the French vin de pays designation, and in the Valle d?Aosta Vin de pays may appear on the label in place of Indicazione geografica tipica. Similarly, in the province of South Tyrol, the term Landwein may be used as a synonym.
exactMatch
page
prefLabel
Indicazione geografica tipica
related
678
a
Concept
altLabel
Le Difese
,
Sassicaia
  and
Guidalberto
definition
Tenuta San Guido is an Italian wine producer in the DOC Bolgheri in Toscana, known as a producer of "Super Tuscan" wine. Its wine Sassicaia is considered one of Italy's leading Bordeaux-style red wines. The estate also produces a second wine, Guidalberto, and the third wine Le Difese. Sassicaia is member of the Primum Familiae Vini.
exactMatch
prefLabel
Tenuta San Guido
related
749
a
Concept
altLabel
Le Volte
,
Le Serre Nuove
,
Ornellaia
,
Tenuta dell'Ornellaia
  and
Masseto
definition
Tenuta Dell'Ornellaia is an Italian wine producer in the DOC Bolgheri in Toscana, known as a producer of "Super Tuscan" wine. Ornellaia is considered one of Italy's leading Bordeaux-style red wines. The estate also produces a second wine, Le Serre Nuove, the blend Le Volte, the Merlot varietal labeled wine Masseto, in addition to estate production of grappa and olive oil.
exactMatch
prefLabel
Tenuta Dell'Ornellaia
related
,
,
761
a
Concept
altLabel
DOC Bolgheri
,
Bolgheri DOC
  and
Bolgheri (wine)
definition
Bolgheri is located in the comune of Castagneto Carducci, a few kilometers north-west of the capital and lies in the Province of Livorno, on the foothills of the Colline Metallifere, south of Montescudaio.
exactMatch
lat
43.23333358764648
long
10.61666679382324
prefLabel
Bolgheri
related
,
648
a
Concept
altLabel
Denominazione di Origine Controllata e Garantita
,
Kontrollierte Ursprungsbezeichnung
,
DOC appellation
,
DOC wine region
,
Denominazione di Origine Protetta
,
Italian DOC wine
,
Kontrollierte und garantierte Ursprungsbezeichnung
,
Denominazioni di origine controllata
,
DOC
,
DOCG
,
Denominazione di origine controllata e Garantita
,
Denominazione di Origine Controllata
,
Denomination of controlled origin
,
Italian wine DOC
,
DOC wine
,
Italian DOC wines
,
Denominazione di origine controllata e garantita
,
DOC (Italy)
,
Denominazione di Origine
  and
DOC wines
definition
Denominazione di origine controllata ("Controlled designation of origin") is an quality assurance label for food products, especially wines and various formaggi (Denominazione di Origine Protetta). It is modelled after the French AOC. It was instituted in 1963 and overhauled in 1992 for compliance with the equivalent EU law on Protected Designation of Origin, which came into effect that year. There are three levels of labels: DO ? Denominazione di Origine (designation of origin, seldom used) DOC ? Denominazione di Origine Controllata (controlled designation of origin) DOCG ? Denominazione di Origine Controllata e Garantita (controlled designation of origin guaranteed) All three require that a food product be produced within the specified region using defined methods and that it satisfy a defined quality standard. The need for a DOCG identification arose when the DOC designation was, in the view of many Italian food industries, given too liberally to different products. A new, more restrictive identification was then created, as similar as possible to the previous one so that buyers could still recognize it, but qualitatively different. A notable difference for wines is that DOCG labelled wines are analysed and tasted by government–licensed personnel before being bottled. To prevent later manipulation, DOCG wine bottles then are sealed with a numbered governmental seal across the cap or cork. Italian legislation additionally regulates the use of the following qualifying terms for wines: classico (classic): is reserved for wines produced in the region where a particular type of wine has been produced "traditionally". For the Chianti Classico, this "traditional region" is defined by a decree from July 10, 1932. riserva (reserve): may be used only for wines that have been aged at least two years longer than normal for a particular type of wine. Wines labelled DOC or DOCG may only be sold in bottles holding 5 litres or less. For wines produced in Bolzano, where German is an official language, DOC may alternatively be written as Kontrollierte Ursprungsbezeichnung and DOCG may be written as Kontrollierte und garantierte Ursprungsbezeichnung.
exactMatch
prefLabel
Denominazione di origine controllata
related
1133
a
Concept
altLabel
List of DOCG
,
Italian DOCG
,
List of Italian DOCG
  and
List of DOCG wines
definition
A list of the 47 Italian DOCG (Denominazione di Origine Controllata e Garantita) wines ordered by region. Note that not all of Italy?s twenty regions produce wines with DOCG status.
exactMatch
prefLabel
List of Italian DOCG wines
related
659
a
Concept
altLabel
Brunello (grape)
,
Brunello wine
,
Brunello di montalcino
  and
Brunello
definition
Brunello di Montalcino is a red Italian wine produced in the vineyards surrounding the town of Montalcino located about 120 km southwest of Florence in the Tuscany wine region. Brunello, roughly translated as "small dark one" in the local dialect, is the unofficial name of the clone of Sangiovese (also known as Sangioverosso) grown in the Montalcino region. In 1980, the Brunello di Montalcino was awarded the first Denominazione di Origine Controllata e Garantita (DOCG) designation and today is one of Italy's best-known and most expensive wines.
exactMatch
prefLabel
Brunello di Montalcino
related
662
a
Concept
altLabel
Terru?o
,
Terrior
,
Teroir
  and
Terruno
definition
Terroir comes from the word terre "land". It was originally a French term in wine, coffee and tea used to denote the special characteristics that the geography, geology and climate of a certain place bestowed upon particular varieties. Agricultural sites in the same region share similar soil, weather conditions, and farming techniques, which all contribute to the unique qualities of the crop. It can be very loosely translated as "a sense of place," which is embodied in certain characteristic qualities, the sum of the effects that the local environment has had on the production of the product. Terroir is often italicized in English writing to show that it is a French loanword. The concept of terroir is at the base of the French wine Appellation d'origine contr?l?e (AOC) system that has been the model for appellation and wine laws across the globe. At its core is the assumption that the land from which the grapes are grown imparts a unique quality that is specific to that region. The amount of influence and the scope that falls under the description of terroir has been a controversial topic in the wine industry.
exactMatch
prefLabel
Terroir
related
1185
a
Concept
altLabel
Grower made champagne
,
Champagne
  and
Grower Champagnes
broader
broaderTransitive
definition
Grower Champagnes are sparkling wines made in the Champagne region of France that are produced by the same estate that owns the vineyards from which the grapes come. While large Champagne houses, such as Mumm, may use grapes sourced from as many as 80 different vineyards, Grower Champagnes tend to be more terroir focused, being sourced from single or closely located vineyards around a village. Today there are over 19,000 independent growers in the Champagne region, accounting for nearly 88% of all vineyard land in the region. Around 5000 of these growers produce wine from their own grapes. A Grower Champagne can be identified by the initials RM (meaning R?coltant-Manipulant) on the wine label.
exactMatch
page
prefLabel
Grower Champagne
related
203
a
Concept
altLabel
Unoaked wines
,
Wine maker
,
Vignerons
,
Wine-making
,
Unoaked
,
Vinify
,
Wine making
,
Making a wine
,
Wine science
,
Making wine
,
Wine production
,
Produce wine
,
Vigernons
,
Vinification
  and
Unoaked wine
broader
broaderTransitive
definition
Winemaking, or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes, it may also be made from other fruit or non-toxic plant material. Mead is a wine that is made with honey being the primary ingredient after water. Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation). The science of wine and winemaking is known as oenology (in American English, oenology) and the oldest known winemaking operation, estimated to be 8,000 years old, was discovered in Georgia.
exactMatch
page
prefLabel
Winemaking
related
399
a
Concept
altLabel
Quality wine psr
,
QWPSR
,
Quality wine p.s.r.
,
QWpsr
,
Quality wine
  and
Qwpsr
definition
Quality Wines Produced in Specified Regions (often abbreviated to QWpsr or simply "quality wines") is a quality indicator used within European Union wine regulations. The QWpsr category identifies wines with protected geographical indications. The European Union regulates and defines the status of "quality wines" according to production method, management and geographical location. Its original, fundamental role is in differentiating quality wines from table wines, broadly in line with the system traditionally employed by the French government, amended to account for the preferences and methodology of Italian and German growers, among others in the EU.
exactMatch
prefLabel
Quality Wines Produced in Specified Regions
related
415
a
Concept
altLabel
European Union wine laws
,
European wine laws
,
European Union's wine laws
,
EU wine laws
  and
EU wine regulations
definition
European Union wine regulations are common legislation related to wine existing within the European Union (EU), the member states of which account for almost two-thirds of the world's wine production. These regulations form a part of the Common Agricultural Policy (CAP) of EU, and regulate such things as the maximum vineyard surface allowed to individual EU member states, allowed winemaking practices and principles for wine classification and labelling. The wine regulations exist to regulate total production in order to combat overproduction of wine and to provide an underpinning to Protected designations of origin (PDOs), among other things. In a sense, the wine regulations therefore try to protect both the producer and the consumer. The EU wine regulations, as a part of CAP, do not include regulations on age limits for buying or drinking alcohol, regulations on wine advertising or retailing and other aspects of national social or public health policies of the individual EU member states.
exactMatch
prefLabel
European Union wine regulations
related
,
157
a
Concept
altLabel
Irrigate (wine)
,
Water stress (vine)
,
Aspersion irrigation (wine)
,
Flood irrigation (wine)
,
Irrigation (vine)
,
Irrigation (wine)
,
Irrigation wine
,
Partial rootzone drying
,
Viticultural irrigation
,
Irrigated (wine)
,
Irrigated vineyards
,
Drip irrigation (wine)
,
Non-irrigated vineyards (wine)
,
Irrigation in wine
  and
Drip irrigation (vine)
definition
The role of irrigation in viticulture is considered both controversial and essential to wine production. In the physiology of the grapevine, water is a vital component to function of the vine with its presence or lack impacting photosynthesis, new plant shoot growth, as well as the development of grape berries. While climate and humidity play important roles, a typical grape vine needs 25-35 inches (635-890 millimeters) of water a year, occurring during the spring and summer months of the growing season, to avoid stress. A vine that does not receive the necessary amount of water will have its growth altered in a number of ways; some effects of water stress (particularly, smaller berry size and somewhat higher sugar content) are considered desirable by wine grape growers. In many Old World wine regions, natural rainfall is considered the only source for water that will still allow the vineyard to maintain its terroir characteristics. The practice of irrigation is viewed by some critics as unduly manipulative with the potential for detrimental wine quality due to high yields that can be artificially increased with irrigation. It has been historically banned by the European Union's wine laws, though in recent years individual countries have been loosening their regulations and France's wine governing body, the Institut National des Appellations d'Origine (INAO), has also been reviewing the issue. In very dry climates that receive little rainfall, irrigation is considered essential to any viticultural prospects. Many New World wine regions such as Australia and California regularly practice irrigation in areas that couldn't otherwise support viticulture. Advances and research in these wine regions (as well as some Old World wine regions such as Israel), have shown that potential wine quality could increase in areas where irrigation is kept to a minimum and managed. The main principle behind this is controlled water stress where the vine receives sufficient water during the budding and flowering period that is then scaled back during the ripening period where the vine then responds by funneling more its limited resources into developing the grape clusters instead of excess foliage. If the vine receives too much water stress, then photosynthesis and other important process could be impacted with vine essentially shutting down. The availability of irrigation means that if drought conditions emerge, sufficient water can be provided for the plant so that the balance between water stress and development is kept to optimal levels.
exactMatch
prefLabel
Irrigation in viticulture
related
627
a
Concept
altLabel
Toscana
,
Tuscany (Italy)
,
Tuscan
,
Tuscany (disambiguation)
,
Tuscany, Italy
  and
Toskana
definition
Tuscany is a region in Central Italy. It has an area of about 23,000 square kilometres (8,900 sq mi) and a population of about 3.7 million inhabitants. The regional capital is Florence. Tuscany is known for its beautiful landscapes, its rich artistic legacy and vast influence on high culture. Tuscany is widely regarded as the true birthplace of the Italian Renaissance, and has been home to some of the most influential people in the history of arts and science, such as Petrarch, Dante, Botticelli, Michelangelo, Leonardo da Vinci, Galileo Galilei, Amerigo Vespucci, Luca Pacioli and Puccini. Due to this, the region has several museums. Tuscany has a unique culinary tradition, and is famous for its wines. Six Tuscan localities have been designated World Heritage Sites: the historic centre of Florence (1982), the historical centre of Siena (1995), the square of the Cathedral of Pisa (1987), the historical centre of San Gimignano (1990), the historical centre of Pienza (1996) and the Val d'Orcia (2004). Furthermore, Tuscany has over 120 protected nature reserves. This makes Tuscany and its capital city Florence very popular tourist destinations, attracting millions of tourists every year. Florence itself receives an average of 10 million tourists a year by placing the city as one of the most visited in the world (in 2007, the city became the world's 46th most visited city, with over 1.715 million arrivals).
exactMatch
prefLabel
Tuscany
related
,
745
a
Concept
altLabel
Loazzolo (wine)
,
Piemonte wine
,
Gabiano (wine)
,
Alta Langa
,
Boca (wine)
,
Pinerolese
,
Wines of Piedmont
,
Coste della Sesia (wine)
,
Fara (wine)
,
Dolcetto di Ovada
,
Collina Torinese
,
Piedmont wine region
,
Lessona (wine)
,
Albugnano (wine)
,
Bramaterra
,
Piemonte (disambiguation)
,
Cortese dell'Alto Monferrato
,
Colline Novaresi
,
Sizzano (wine)
,
Canavese (wine)
,
Carema (wine)
,
Colli Tortonesi (wine)
,
Rubino di Cantavenna
,
Piedmont (wine)
,
Piedmontese wine
,
Piedmont wine
,
Valusa (wine)
  and
Colline Saluzzesi
broader
broaderTransitive
definition
Piemonte wine is the range of Italian wines made in the province of Piedmont in the northwestern corner of Italy. The most well known wines from the region include Barolo and Barbaresco. They are made from the Nebbiolo grape. These wines are ideal for storage and a well-aged Barolo for instance may leave a feeling of drinking velvet because the tannins are polished and integrated more and more into the wine. As the wine matures the colour becomes more brownish and rust-red. Other popular grapes used for red wine production are Barbera and Dolcetto. Wine made on the Barbera grape is often fruity and delicate with less tannin than wine made from the Nebbiolo grape. Dolcetto on the other side, is not as the name indicates sweet (dolce is Italian for sweet). The grape gives fresh and dry red wines with some tannin. The wines made on the Dolcetto grape should be consumed young. The sparkling wine Asti Spumante is made from the Moscato grape. The majority of the area's winemaking take places in the provinces of Cuneo, Asti and Alessandria. The Brachetto is another variety used for making sweet and sparkling red wines. While Turin is the capital of the Piedmont, Alba and Asti are at the heart of the region's wine industry. The wine making industry of the Piedmont played a significant role in the early stages of the Risorgimento with some of the era's most prominent figures-like Camillo Benso, conte di Cavour and Giuseppe Garibaldi owning vineyards in Piedmont region and making significant contributions to the development of Piedmontese wines. The excessively high tariffs imposed by the Austrian Empire on the export of Piedmontese wines to Austrian controlled areas of northern Italy was one of the underlying sparks to the revolutions of 1848?1849.
exactMatch
page
prefLabel
Piemonte (wine)
related
669
a
Concept
broader
broaderTransitive
definition
Barbaresco is an Italian wine made with the Nebbiolo grape. Barbaresco is produced in the Piedmont region in an area of the Langhe immediately to the east of Alba and specifically in the comunes of Barbaresco, Treiso and Neive plus that area of the frazione San Rocco Senodelvio which was once part of the comune of Barbaresco and now belongs to the comune of Alba. It was granted Denominazione di origine controllata (DOC) status in 1966 and Denominazione di Origine Controllata e Garantita status in 1980. The wine is often compared with Barolo-another Nebbiolo based wine from the Piedmont area. Though the wines do share many similarities, there are some distinct differences between them.
exactMatch
page
prefLabel
Barbaresco
related
651
a
Concept
definition
The Langhe (Langa from old dialect Mons Langa et Bassa Langa) is a hilly area to the south and east of the river Tanaro in the province of Cuneo in Piedmont, northern Italy. It is famous for its wines, cheeses, and truffles?particularly the white truffles of Alba. The countryside as it was in the first half of the 20th century features prominently in the writings of Beppe Fenoglio and Cesare Pavese, who was born here, in Santo Stefano Belbo.
exactMatch
prefLabel
Langhe
related
1137
a
Concept
broader
broaderTransitive
exactMatch
page
prefLabel
Dolcetto di Dogliani
related
1132
a
Concept
altLabel
Italian DOCs
,
List of Italian DOC
,
Falerno del Massico
,
Italian DOC
,
List of DOC wines
  and
Monte Massico
definition
List of Italian Denominazione di Origine Controllata (DOC) wines, in alphabetical order by region: the wine-making regions of Italy are equivalent to its twenty administrative regions, Trentino-Alto Adige/S?dtirol (or just Trentino-Alto Adige), however, being subdivided into its two constituent parts.
exactMatch
prefLabel
List of Italian DOC wines
related
626
a
Concept
altLabel
Serprina
,
Proseko
,
Sciorina
,
Prosecco balbi
,
Ghera
,
Grappolo spargolo
  and
Prosecco tondo
broader
  and
broaderTransitive
  and
definition
Prosecco is an Italian white wine — generally a Dry or Extra Dry sparkling wine — normally made from Glera ("Prosecco") grapes. DOC prosecco is produced in the regions of Friuli Venezia Giulia and Veneto in Italy, and traditionally mainly in the areas near Conegliano and Valdobbiadene, in the hills north of Treviso. Prosecco is known as the main ingredient of the Bellini cocktail and has more recently become popular as a less expensive substitute for Champagne.
exactMatch
page
  and
prefLabel
Prosecco
related
,
858
a
Concept
altLabel
Venetian wine
,
Wines of Veneto
,
Veneto (wine)
  and
Veneto (disambiguation)
broader
broaderTransitive
definition
Veneto is a wine region in north-eastern Italy, one of a group of three highly productive Italian regions known collectively as the Venezie (after the ancient Venetian Republic) and the biggest DOC producer of the three. Although the Venezie collectively produce more red wine than white, the Veneto region produces more whites under DOC and is home to the famous Soave wines. The region is protected from the harsh northern European climate by the Alps, the foothills of which form the Veneto's northern extremes. These cooler climes are well-suited to white varieties like Garganega (the main grape for Soave wines) while the warmer Adriatic coastal plains and river valleys are where the renowned Valpolicella, Amarone and Bardolino DOC reds are produced. Veneto's growers are among the most modernised in Italy. While most of the 'classic' wines from this area are based on native grape varieties like Prosecco and Verduzzo, high demand for Veneto wines in the European and US markets has galvanized the region's producers into experimentation with Cabernets, Chardonnay and Pinot varieties, among others. One of Italy's leading wine schools, Conegliano, is based here and the nation's most important wine fair, Vinitaly, takes place each spring in Verona. Veneto is the 8th largest region of Italy in land mass, and a population of 4,371,000 ranks it 6th in that regard. It has over 90,000 hectares of vineyards, of which 35,400 being acclaimed DOC. Annual production totals 8,500,000 hectolitres, 1,700,000 or 21% of which is DOC, making it the biggest DOC producer in Italy. White wine accounts for 55% of the DOC production in Veneto.
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page
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Veneto wine
related
219
a
Concept
altLabel
Recioto della Valpolicella
broader
broaderTransitive
definition
Valpolicella is a viticultural zone of the province of Verona, Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine production. Valpolicella ranks just after Chianti in total Italian Denominazione di Origine Controllata (DOC) wine production. The red wine known as Valpolicella is typically made from three grape varietals: Corvina Veronese, Rondinella, and Molinara. A variety of wine styles are produced in the area, including a recioto dessert wine and Amarone, a strong wine made from dried grapes. Most basic Valpolicellas are light, fragrant table wines in flavor. These wines can be produced in a nouveau style, similar to Beaujolais nouveau and released only a few weeks after harvest. Valpolicella Classico is made from grapes grown in the original Valpolicella production zone. Valpolicella Superiore is aged at least one year and has an alcohol content of at least 12 percent. Valpolicella Ripasso is a form of Valpolicella Superiore made with partially dried grape skins that have been left over from fermentation of Amarone or recioto. Winemaking in the region has existed since at least the time of the ancient Greeks. The name "Valpolicella" appeared in charters of the mid 12th century, combining two valleys previously thought of independently. Its etymology is unknown; it might derive from a Latin and Greek mixture for "Valley of Cellars. " Today Valpolicella's economy is heavily based on wine production. The region, colloquially called the "pearl of Verona", has also been a preferred location for rural vacation villas. Seven comuni compose Valpolicella: Pescantina, San Pietro in Cariano, Negrar, Marano di Valpolicella, Fumane, Sant?Ambrogio di Valpolicella and Sant?Anna d?Alfaedo. The Valpolicella production zone was enlarged to include regions of the surrounding plains when Valpolicella achieved DOC status in 1968. In December 2009, the production of Amarone and recioto dessert wines within the Valpolicella DOC received their own separate Denominazione di Origine Controllata e Garantita (DOCG) status.
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page
  and
prefLabel
Valpolicella
related
933
a
Concept
altLabel
Somellier
,
Somelier
,
Sommeli?re
,
Sommeliers
,
Sommelier's
,
Sommeliere
,
Som
,
Wine steward
  and
Sommellier
definition
A sommelier, or wine steward, is a trained and knowledgeable wine professional, commonly working in fine restaurants, who specializes in all aspects of wine service as well as wine and food matching. The role is more specialized and informed than that of a wine waiter.
exactMatch
prefLabel
Sommelier
related
1110
a
Concept
altLabel
Tastevinage
,
Chevaliers du Tastevin
  and
Confrerie des Chevaliers du Tastevin
broader
537
a
Concept
broader
broaderTransitive
exactMatch
narrower
189
a
Concept
altLabel
List of wine tasting terms
,
Wine tasting descriptor
,
Wine tasting term
,
Acidic (wine)
,
Astringent (wine)
,
Descriptors (wine)
,
List of wine tasting descriptors
,
Balance (wine)
,
Wine tasting terms
,
Wine descriptor
  and
Balanced (wine)
broader
broaderTransitive
definition
The use of wine tasting descriptors allows the taster an opportunity to put into words the aromas and flavors that they experience and can be used in assessing the overall quality of wine. Many wine writers, like Karen MacNeil in her book The Wine Bible, note that the difference between casual drinkers and serious wine tasters is the focus and systematic approach to tasting wine with an objective description of what they are sensing. The primary source of a person's ability to taste wine is derived from their olfactory senses. A taster's own personal experiences play a significant role in conceptualizing what they are tasting and attaching a description to that perception. The individual nature of tasting means that descriptors may be perceived differently among various tasters. The following is a list of wine tasting descriptors and a common meaning of the terms.
exactMatch
page
prefLabel
Wine tasting descriptors
related
1099
a
Concept
altLabel
Varietal character
broader
broaderTransitive
definition
Typicity (French typicit?, Italian tipicit?) is a term in wine tasting used to describe the degree to which a wine reflects its varietal origins, and thus demonstrate the signature characteristics of the grape from which it was produced, i.e. , how much a Merlot wine ?tastes like a Merlot?. It is an important component in judging wine competition when wines of the same varietal are judged against each other. In some countries, such as Austria, typicity is used as part of a qualitative hierarchy that takes into consideration soil, climate and vintage. A similar concept to the French terroir, though slightly less controversial, Austrian Qualitatswein (literally "quality wine") is tested for typicity with the classification printed on the wine label. As a concept, typicity relies on both historical precedent and a sentiment of what the present day majority view how a certain variety should ?taste?. This can be considered a subjective and unreliable way to measure wine, opening the door to elitism with what has been criticized by some, such as Sean Thackrey, as viticultural racism.
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page
prefLabel
Typicity
related
144
a
Concept
altLabel
Charmes Chambertin Grand cru
,
Charmes Chambertin
,
Charmes-Chambertin Grand cru
,
Charmes
  and
Charmes Grand cru
broader
broaderTransitive
definition
Charmes-Chambertin is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. It is located in the southern part of the commune of Gevrey-Chambertin and on the lower hillside east of Chambertin (on the other side of the Route des Grands Crus), north of Mazoy?res-Chambertin and south of Griotte-Chambertin. The AOC was created in 1937.
exactMatch
lat
47.21111297607422
long
4.96750020980835
page
prefLabel
Charmes-Chambertin
related
966
a
Concept
altLabel
List of AOC wines
,
French wine AOC
,
AOC wine
,
French AOC wine
,
List of AOC
,
AOC list
,
List of AOC wine
,
French AOC
,
List of Appellation d'Origine Controlee wines
  and
French AOCs
broader
  and
broaderTransitive
  and
definition
The following is a list of French wines that are entitled to use the designation Appellation d'Origine Contr?l?e (AOC) on their label. There are currently over 300 appellations acknowledged by the INAO.
exactMatch
page
prefLabel
List of Appellation d'Origine Contr?l?e wines
related
1012
a
Concept
altLabel
Bouzeron (wine)
,
Bourgogne Aligot? de Bouzeron AOC
,
Bouzeron wine
  and
Bourgogne Aligot? de Bouzeron
broader
broaderTransitive
definition
Bouzeron is an Appellation d'origine contr?l?e (AOC) for white wine produced in the communes of Bouzeron and Chassey-le-Camp in the C?te Chalonnaise subregion of Burgundy. Bouzeron wine is produced from the grape variety Aligot?, and Bouzeron AOC is therefore the only communal-level Burgundy appellation for Aligot?-based wines. Other Aligot? wines from Burgundy are restricted to the regional appellation Bourgogne Aligot? AOC, and all other white Burgundy wines from communal appellations are Chardonnay-based (although with Pinot Blanc technically allowed as well). The Bouzeron AOC was created in 1998, and at this time replaced the Bourgogne Aligot? de Bouzeron AOC, which had been introduced in 1979 within the Bourgogne Aligot? AOC. There are no Premier Cru vineyards in the Bouzeron AOC. The move towards an own appellation for Bouzeron and its Aligot? was spearheaded by the efforts of Aubert de Villaine, co-owner of Domaine de la Romanee-Conti. Together with his wife Pamela de Villaine he owns Domaine A & P de Villaine in Bouzeron.
exactMatch
page
prefLabel
Bouzeron AOC
related
450
a
Concept
altLabel
Bourgogne Aligot?
,
Bourgogne aligot?
,
Bourgogne aligot? AOC
  and
Bourgogne Aligote AOC
broader
broaderTransitive
definition
Bourgogne Aligot? is an Appellation d'origine contr?l?e (AOC) for white wine produced from the Aligot? grape variety in the region of Burgundy in France. The AOC was created in 1937. Approximately 1,700 hectares (4,200 acres) of Burgundy vineyards were devoted to the production of Bourgogne Aligot? in 2007, and the average annual production over the period 2003-2007 was 107,470 hectoliter.
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page
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Bourgogne Aligot? AOC
related
,
125
a
Concept
altLabel
Wood barrels
,
Oak and wine
,
Barrel oak
,
Barriqueausbau
,
Oak & wine
,
Oak aging
,
Toasted oak
,
Barriques
,
Barrel fermentation
,
Wine & oak
,
Oak planks
,
Barrels (wine)
,
Oak powder
,
Oak character
,
Oak treatment (wine)
,
Wine barrel
,
French oak barrels
,
Oak wine barrels
,
Wine and oak
,
Barrel-aged (wine)
,
Oak barrel aging
,
Barrel (wine)
,
Oak barrel
,
Oak (disambiguation)
,
Oak influences
,
Oak in wine
,
Oak barrels (wine)
,
Oak influence
,
Barrique
,
French Oak
,
Wine in oak
,
American Oak
,
French oak
,
Wine barrels
,
Oak barrels
  and
Oak wine
broader
broaderTransitive
definition
The use of oak plays a significant role in winemaking and can have a profound effect on the resulting wine, affecting the color, flavor, tannin profile and texture of the wine. Oak can come into contact with wine in the form of a barrel during the fermentation or aging periods. It can be introduced to the wine in the form of free-floating oak chips or as wood staves (or sticks) added to wine in a fermentation vessel like stainless steel. The use of oak barrels can impart other qualities to wine through the processes of evaporation and low level exposure to oxygen.
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page
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prefLabel
Oak (wine)
related
150
a
Concept
altLabel
Vigneron
  and
Winemakers
broader
broaderTransitive
definition
A winemaker or vintner is a person engaged in winemaking. They are generally employed by wineries or, where their work includes: Cooperating with viticulturists Monitoring the maturity of grapes to ensure their quality and to determine the correct time for harvest Crushing and pressing grapes Monitoring the settling of juice and the fermentation of grape material Filtering the wine to remove remaining solids Testing the quality of wine by tasting Placing filtered wine in casks or tanks for storage and maturation Preparing plans for bottling wine once it has matured Making sure that quality is maintained when the wine is bottled Today, these duties require an increasing amount of scientific knowledge, since laboratory tests are gradually supplementing or replacing traditional methods. Winemakers can also be referred to as oenologists as they study oenology - the science of wine.
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page
prefLabel
Winemaker
related
286
a
Concept
altLabel
Touraine Amboise AOC
,
Touraine Amboise (AOC)
  and
Touraine-Amboise AOC
broader
broaderTransitive
1116
a
Concept
broader
broaderTransitive
exactMatch
narrower
730
a
Concept
altLabel
Sancerre AOC
,
Sancerre wine
  and
Sancerre (AOC)
broader
broaderTransitive
definition
Sancerre is a French wine Appellation d'origine contr?l?e (AOC) for wine produced in the environs of Sancerre in the eastern part of the Loire valley, southeast of Orl?ans. Almost all of the appellation lies on the left bank of the Loire, opposite Pouilly-Fum?. It is well regarded for and primarily associated with Sauvignon blanc, making wines of great purity and elegance. Some Pinot noir is also grown, accounting for around 20% of the region's production, making mostly light red wines for quaffing under the designation of Sancerre Rouge. A ros? style from Pinot noir is also produced in a style similar to Beaujolais. White Sancerre was one of the original AOCs awarded in 1936, with the same area being designated for red wines on 23 January 1959. The AOC area has expanded fourfold over the years, most recently on 18 March 1998. The town lies on an outcrop of the chalk that runs from the White cliffs of Dover down through the Champagne and Chablis. A series of small valleys cut through the chalk, each with their own soils and microclimate and terroir. In the east are the "flints" that make minerally, long-lived wines. Between the town and Verdigny the soil consists of marl and gravel ? "les caillottes" ? producing fruity, well balanced wines. And in the southwest, away from the river towards Menetou-Salon, the chalky "terres blanches" (white ground) produce weightier wines. Most ? but not all ? of the Sauvignon Blancs are unoaked.
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page
prefLabel
Sancerre (wine)
related
,
260
a
Concept
altLabel
Friuli (wine)
,
Friuli Venezia Giulia wine
,
Friuli-Venezia-Giulia (wine)
,
Friuli-Venezia Giulia (wine)
,
Friuli Isonzo
,
Friuli wine
,
Wines of Friuli-Venezia Giulia
,
Friuli Venezia Giulia (wine)
  and
Isonzo DOC
definition
Friuli-Venezia Giulia wine (or Friuli wine) is wine made in the northeastern Italian region of Friuli-Venezia Giulia. Once part of the Venetian Republic and with sections under the influence of the Austro-Hungarian Empire for some time, The wines of the region have noticeable Slavic and Germanic influences. There are 11 Denominazione di origine controllata (DOC) and 3 Denominazione di Origine Controllata e Garantita (DOCG) in the Friuli-Venezia Giulia area. The region has 3 Indicazione Geografica Tipica (IGT) designations Alto Livenza, delle Venezie and Venezia Giulia. Nearly 62% of the wine produced in the region falls under a DOC designation. The area is known predominantly for its white wines which are considered some of the best examples of Italian wine in that style. Along with the Veneto and Trentino-Alto Adige/S?dtirol, the Friuli-Venezia Giulia forms the Tre Venezie wine region which ranks with Tuscany and Piedmont as Italy's world class wine regions.
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prefLabel
Friuli-Venezia Giulia wine
related
1143
a
Concept
altLabel
Colli Orientali del Friuli DOC
,
Colli Orientali del Friuli Cialla
,
Colli Orientali del Friuli Rosazzo
,
Colli Orientali del Friuli Picolit-Cialla
,
Colli orientali del friuli
,
Colli Orientali
,
Colli Orientali del Friuli (wine)
  and
Colli Orientali del Friuli Picolit
definition
The Colli Orientali del Friuli is a Denominazione di origine controllata (DOC) located in the Italian wine region of Friuli-Venezia Giulia. The region is located in the province of Udine and is sub-divided into three main sections; Ramandolo in the north, Cialla and Corno di Rosazzo]]. The climate and soil is very similar to the neighboring DOC of Collio Goriziano and the two region share many winemaking similarities as well. The main distinction between the Colli Orientali del Friuli and Collio Goriziano lie in the increased red and dessert wine production of the Colli Orientali del Friuli. The region also includes within its boundaries the three Denominazione di Origine Controllata e Garantita (DOCG) of the Friuli-Venezia Giulia Ramandolo and the two passito wine DOCGs of Colli Orientali del Friuli Picolit and Colli Orientali del Friuli Picolit-Cialla.
exactMatch
prefLabel
Colli Orientali del Friuli
related
207
a
Concept
altLabel
Dessert wines
,
Dessert (wine)
  and
Dessert style wines
broader
  and
broaderTransitive
  and
definition
Dessert wines are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the white fortified wines (fino and amontillado sherry) drunk before the meal, and the red fortified wines drunk after it. Thus most fortified wines are regarded as distinct from dessert wines, but some of the less strong fortified white wines, such as Pedro Xim?nez sherry and Muscat de Beaumes-de-Venise, are regarded as honorary dessert wines. In the United States, by contrast, a dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wines - and is taxed more highly as a result. This dates back to a time when the US wine industry only made dessert wines by fortification, but such a classification is outdated now that modern yeast and viticulture can produce dry wines over 15% without fortification, yet German dessert wines can contain half that amount of alcohol. Examples include Sauternes and Tokaji Asz?.
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page
prefLabel
Dessert wine
related
294
a
Concept
altLabel
Muscat de No?l
  and
Muscat de Rivesaltes
broader
1127
a
Concept
broader
broaderTransitive
exactMatch
narrower
913
a
Concept
altLabel
C?tes du Cabard?s et de l'Orbiel VDQS
,
Cabardes AOC
,
Cabardes
,
Cabard?s VDQS
,
Cabard?s (AOC)
,
Cabard?s
  and
C?tes du Cabard?s et de l'Orbiel
broader
broaderTransitive
definition
Cabard?s is an Appellation d'Origine Contr?l?e (AOC) for red and ros? wine in Languedoc-Roussillon wine region in France. Cabard?s was named after the Lords of Cabaret who defended the Ch?teaux de Lastours against Simon de Montfort in 1209. Despite the name's medieval origins, this appellation is one of the youngest in France, having only become official in February 1999.
exactMatch
page
  and
prefLabel
Cabard?s AOC
related
903
a
Concept
broader
broaderTransitive
definition
The Appellation d'origine contr?l?e of Languedoc-Roussillon include
exactMatch
page
prefLabel
List of appellations in Languedoc-Roussillon
related
13
a
Concept
altLabel
Rivesaltes wines
broader
116
a
Concept
broader
844
a
Concept
broader
broaderTransitive
exactMatch
narrower
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
  and
narrowerTransitive
810
a
Concept
broader
broaderTransitive
exactMatch
narrower
,
,
,
,
,
,
,
,
,
,
,
,
,
  and
narrowerTransitive
465
a
Concept
altLabel
C?tes de Duras AOC
  and
Cotes de Duras
broader
broaderTransitive
definition
C?tes de Duras is an Appellation d'Origine Contr?l?e (AOC) for red and white wines in South West France. C?tes de Duras is located in the department of Lot-et-Garonne, and is located immediately adjacent to the Bordeaux wine region, which is restricted to the Gironde department, as an extension of Bordeaux immediately to the east of the departmental border.
exactMatch
page
  and
prefLabel
C?tes de Duras
related
,
747
a
Concept
altLabel
Yield
,
TPA (wine)
,
Wine yield
,
Yields wine
,
Yields (vine)
,
Yields (wine)
  and
Yield (viticulture)
definition
In viticulture, the yield is a measure of the amount of grapes or wine that is produced per unit surface of vineyard, and is therefore a type of crop yield. Two different types of yield measures are commonly used, mass of grapes per vineyard surface, or volume of wine per vineyard surface. The yield is often seen as a quality factor, with lower yields associated with wines with more concentrated flavours, and the maximum allowed yield is therefore regulated for many wine appellations.
exactMatch
prefLabel
Yield (wine)
related
,
271
a
Concept
altLabel
C?te R?tie AOC
,
C?te-R?tie (AOC)
,
C?te R?tie
,
Cote Rotie
,
C?te-R?tie
,
Cote Rotie AOC
,
Cote-Rotie (wine)
,
Cote rotie AOC
,
Cote-Rotie AOC
,
Cote-Rotie
  and
AOC Cote rotie
broader
broaderTransitive
definition
C?te-R?tie is a French wine Appellation d'Origine Contr?l?e (AOC) in the northern Rh?ne wine region of France. The vineyards are located just south of Vienne in the communes of Saint-Cyr-sur-le-Rh?ne, Ampuis, and Tupin-et-Semons. The vineyards are unique because of their vertical slopes and their stone walls. C?te-R?tie can be rendered in English as "the roasted slope" and refers to the long hours of sunlight that these steep slopes receive. The wines are red, made with Syrah grapes and up to 20% Viognier, a white grape used for its aroma. According to appellation rules, Syrah and Viognier must be fermented at the same time, a process known as cofermentation. C?te-R?tie wine typically exhibits an almost paradoxical combination of meat aromas (including bacon) and floral aromas. However, even C?te-R?tie from 100% Syrah can smell floral.
exactMatch
page
,
,
,
  and
prefLabel
C?te-R?tie AOC
related
,
417
a
Concept
altLabel
C?tes-du-Rh?ne
,
Cotes du Rhone Villages AOC
,
Cote de rhone
,
Cotes-du-Rhone
,
Cotes du Rhone
,
Cotes de Rhone
,
Cote de rh?ne
,
C?tes du Rh?ne
,
Cotes du rhone
,
Cotes-du-Rhone-Villages
,
C?tes du Rh?ne-Villages AOC
,
Cotes du Rhone AOC
,
Cotes-du-Rhone AOC
,
C?tes-du-Rh?ne-Villages
,
Cote du Rhone
,
Cotes du Rhone-Villages AOC
,
C?tes du Rh?ne (AOC)
  and
C?tes du Rh?ne-Villages
broader
broaderTransitive
definition
C?tes du Rh?ne is a wine-growing Appellation d'Origine Contr?l?e (AOC) for the Rh?ne wine region of France, which may be used throughout the region, also in those areas which are covered by other AOCs. In a limited part of the region, the AOC C?tes du Rh?ne-Villages may be used, in some cases together with the name of the commune. C?tes du Rh?ne are the basic AOC wines of the Rh?ne region, and exist as red, white and ros? wines, generally dominated by Grenache (reds and ros?s) or Grenache blanc (whites).
exactMatch
page
prefLabel
C?tes du Rh?ne AOC
related
419
a
Concept
altLabel
List of Vins de Primeur
  and
Nouveau wine
broader
broaderTransitive
definition
Vins de primeur (or nouveaux wines) are French wines permitted by Appellation d'origine contr?l?e (AOC) regulations to be sold in the same year that they are harvested. The most widely exported nouveau wine is Beaujolais nouveau which is released on the third Thursday of November, often only a few weeks after the grapes were harvested. As of 2005, there were 55 AOCs in France permitted to make nouveau wines. Less than half of these AOCs are required to have the words primeur or nouveau printed on the label. Depending the AOC regulations, a nouveau wine may be red, white or ros?.
exactMatch
page
prefLabel
List of vins de primeur
related
541
a
Concept
altLabel
Tavel (AOC)
  and
Tavel
broader
broaderTransitive
definition
Tavel is a wine-growing Appellation d'Origine Contr?l?e in the southern Rh?ne wine region of France, across the Rh?ne River from Ch?teauneuf-du-Pape AOC and just north of Avignon. Tavel wines are all ros? wines and must have a minimum alcohol content of 11%. The 933 hectares produce an average yield of 42 hectolitres per hectare The vineyards are located in the commune of Tavel only. Tavel is reputed to have been a favourite wine of kings Philippe le Bel and Louis XIV, the Popes of Avignon, and the 19th century novelist, Honor? de Balzac, and is one of the few ros? wines that can benefit from aging.
exactMatch
lat
44.01194381713867
long
4.700555324554443
page
prefLabel
Tavel AOC
related
,
675
a
Concept
altLabel
Ch?teauneuf-du-Pape (wine)
,
Chateauneuf wine
,
Ch?teauneuf-du-Pape (AOC)
,
Ch?teauneuf du Pape (wine)
,
Ch?teauneuf
  and
Chateauneuf-du-Pape AOC
broader
311
a
Concept
broader
broaderTransitive
exactMatch
narrower
609
a
Concept
altLabel
Lirac (AOC)
broader
broaderTransitive
definition
Lirac is a wine-growing Appellation d'Origine Contr?l?e (AOC) in the department of Gard situated in the low hills along the right bank of the Rh?ne river in the southern Rh?ne wine region of France. It is named after the town of Lirac. Bordering on the neighbouring cru of Tavel AOC, a ros?-only cru in the next village, Lirac is one of the 13 crus of the Rh?ne valley family. On the opposite river bank is the famous Ch?teauneuf-du-Pape vineyard.
exactMatch
lat
44.03666687011719
long
4.690833568572998
page
prefLabel
Lirac AOC
related
,
789
a
Concept
altLabel
Vacqueyras (AOC)
  and
Vaqueirad
broader
broaderTransitive
definition
Vacqueyras is a French wine Appellation d'Origine Contr?l?e (AOC) in the southern Rh?ne wine region of France. It is primarily a Red wine region with some white and ros? wines being produced. Being a little brother of Ch?teauneuf-du-Pape and, arguably, Gigondas, the wine is moderately prestigious and can yield beautiful results when treated right.
exactMatch
lat
44.13888931274414
long
4.983055591583252
page
prefLabel
Vacqueyras AOC
related
,
244
a
Concept
altLabel
Gigondas (AOC)
  and
Gigondas wine
broader
broaderTransitive
definition
Gigondas is a French wine Appellation d'Origine Contr?l?e (AOC) in the southern Rh?ne wine region of France. It is solely a Red wine region with a small amount of ros? wine produced. Being a little brother of Ch?teauneuf-du-Pape, the wine is moderately prestigious and can yield beautiful results when treated with care. Gigondas AOC wine is produced exclusively in the commune of Gigondas, in Vaucluse.
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lat
44.16472244262695
long
5.005277633666992
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Gigondas AOC
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source
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source
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439
a
Concept
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Saint Joseph (AOC)
,
Saint Joseph AOC
,
Saint-Joseph (AOC)
  and
St. Joseph AOC
broader
broaderTransitive
definition
Saint-Joseph or St. -Joseph is a French wine Appellation d'Origine Contr?l?e (AOC) in the northern Rh?ne wine region of France. Though the appellation covers the largest amount of land, it is second in actual size under vine to Crozes-Hermitage, an appellation with which it shares much regarding style and prestige. While St. -Joseph is primarily a red wine region based on the Syrah grape, there may be up to 10% of white (Roussanne or Marsanne) grapes in the blend.
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page
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Saint-Joseph AOC
related
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765
a
Concept
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Condrieu (AOC)
  and
Condrieu (vin)
broader
broaderTransitive
definition
Condrieu (From the French coin de ruisseau meaning "corner of the brook") is a French wine-growing Appellation d'Origine Contr?l?e (AOC) located in the northern Rh?ne wine, near Vienne and to the south of the C?te-R?tie AOC. The vineyards are situated in the seven communes of Limony, Chavanay, Malleval, Saint-Michel-sur-Rh?ne, Saint-Pierre-de Boeuf, V?rin, and Condrieu in the French departments of Ard?che, Rh?ne and Loire on the steep slopes of the foothills of the Massif Central on the right bank of the Rh?ne river. The four southernmost communes can also produce wine under the Saint-Joseph AOC. The wines made in this AOC are exclusively white, from the Viognier grape, which may have originated in the region. Within Condrieu is the enclave AOC of Ch?teau-Grillet, producing wines that are also 100% Viognier. The Condrieu AOC was officially created in 1940.
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lat
45.46389007568359
long
4.768333435058594
page
prefLabel
Condrieu AOC
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,
,
374
a
Concept
altLabel
Late harvest
,
Late harvest (wine)
,
Late Harvest wine
  and
Late harvest wines
broader
broaderTransitive
definition
Late harvest is a term applied to wines made from grapes left on the vine longer than usual. Late harvest is usually an indication of a sweet dessert wine, such as late harvest Riesling. Late harvest grapes are often more similar to raisins, but have been naturally dehydrated while on the vine. Botrytis cinerea, or noble rot, is a mold that causes grapes to lose nearly all of their water content. Wines made from botrytis-affected grapes are generally very sweet.
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page
prefLabel
Late harvest wine
related
1075
a
Concept
altLabel
Chateau-chalon (AOC)
,
Chateau Chalon (wine)
,
Chateau Chalon AOC
,
Chateau-Chalon wine
,
Chateau-Chalon (wine)
,
Ch?teau Chalon (wine)
,
Ch?teau-Chalon wine
,
Chateau-Chalon AOC
,
Chateau Chalon wine
,
Ch?teau-Chalon (AOC)
,
Ch?teau-Chalon (wine)
,
Ch?teau Chalon wine
  and
Ch?teau Chalon AOC
broader
broaderTransitive
definition
Ch?teau-Chalon is an Appellation d'Origine Contr?l?e for wines made in the Jura wine region of France, around the village of Ch?teau-Chalon. Only white wines from the Savagnin grape made in the vin jaune ("yellow wine") style can be made using this appellation. However, the Ch?teau-Chalon wines are not explicitly labeled as vin jaune. It is bottled in the traditional bottle called clavelin that is of a peculiar shape and with a capacity of 62 cl, which is, according to local legend, the amount left of a litre of wine after aging in cask for six years and three months - the legal minimum for Chateau Chalon. Once bottled, the wine is of great longevity, and can age for several decades.
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page
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Ch?teau-Chalon AOC
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,
,
807
a
Concept
broader
broaderTransitive
definition
This article is about the Spanish yeast. For the historical/genealogical abbreviation, see Floruit. For the Argentine pop singer, see Flor (singer). For the Brazilian soccer team, see Fluminense FC. Not to be confused with floor. Flor (Spanish and Portuguese for flower) is a winemaking term referring to a film of yeast on the surface of wine and which is important in the manufacture of certain styles of sherry. The flor is formed naturally under certain winemaking conditions, from indigenous yeasts found in the region of Andaluc?a in southern Spain. Normally in winemaking, it is essential to keep young wines away from exposure to air by sealing them in airtight barrels, to avoid infection by bacteria and yeasts that tend to spoil it. However, in the manufacture of sherries, the slightly porous oak barrels are deliberately filled only about five-sixths full with the young wine, leaving "the space of two fists" empty to allow the flor yeast to take form and the bung is not completely sealed. The flor favors cooler climates and higher humidity, so the sherries produced in the coastal Sanl?car de Barrameda and El Puerto de Santa Mar?a have a thicker cap of flor than those produced inland in Jerez. The yeast gives the resulting sherry its distinctive fresh taste, with residual flavors of fresh bread. Depending on the development of the wine, it may be aged entirely under the veil of flor to produce a fino or manzanilla sherry, or it may be fortified to limit the growth of flor and undergo oxidative aging to produce an amontillado or oloroso sherry. During the fermentation phase of sherry production the flor yeast work anaerobically, converting sugar into ethanol. When all the sugar has been consumed, the physiology of the yeast change to where they begin an aerobic process of breaking down and converting the acids into other compounds such as acetaldehyde. A waxy coating appears on the cells' exterior, causing the yeast to float to the surface and form a protective "blanket" thick enough to shield the wine from oxygen. This process drastically lowers the acidity of the wine and makes Sherries one of the most aldehydic wines in the world. Studies have shown that for the flor to survive and thrive the wine must stay between the narrow alcohol range of 14.5 to 16% ABV. Below 14.5%, the yeast do not form their protective waxy cap and the wine oxidizes to the point of becoming vinegar. Above 16% and the flor can not survive, the wine essentially becoming an oloroso.
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page
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Flor
related
323
a
Concept
altLabel
Manzanilla
broader
broaderTransitive
definition
Manzanilla is a variety of fino sherry made around the port of Sanl?car de Barrameda, in the province of C?diz, Andalusia. In Spanish, chamomile tea is called "manzanilla", and thus this wine gets the name because the wine's flavour is said to be reminiscent of such tea. The sherry is manufactured using the same methods as a fino and results in a very pale, dry wine. In addition, the sherry is often described as having a salty flavour, believed to develop from the fact that it is manufactured on the sea estuary of the Guadalquivir river. Sanl?car de Barrameda's cool temperatures and high humidity contribute to a higher yield of flor yeast than in Jerez or El Puerto de Santa Mar?a. The thicker cap of flor better protects the wine from contact with the air, resulting in a fresher, more delicate flavour than other varieties of fino.
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page
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Manzanilla (wine)
related
331
a
Concept
altLabel
San Lucar de Barrameda
,
Sanl?car de Barrameda, Spain
,
San Lucar
,
Sanlucar de Barrameda, Spain
,
Sanlucar de Barrameda
,
Sanl?car de Barrameda, C?diz
,
Sanlucar de Barrameda, Cadiz
  and
Sanlucar de barrameda
broader
broaderTransitive
definition
Sanl?car de Barrameda (or simply Sanl?car) is a city in the northwest of C?diz province, part of the autonomous community of Andaluc?a in southern Spain. Sanl?car is located on the left bank at the mouth of the Guadalquivir River opposite the Do?ana National Park, 52 km from the provincial capital C?diz and 119 km from Sevilla capital of the autonomous region Andaluc?a. Its population is 65,805 inhabitants Sanl?car has been inhabited since ancient times, and is assumed to belonged to the realm of civilization Tartessus. The town of San Lucar was granted to His Lordship Guzm?n The Good in 1297. Due to its strategic location the city was a starting point for exploration, colonization and evangelization of America between the 15th and 17th centuries. Sanlucar lost much of its strategic value after 1645 due to the disgrace of the house of Medina-Sidonia, the general decline of Spain under Charles II, the relocation of Cadiz capital in 1711 and the Lisbon earthquake of 1755. In the nineteenth century the economy of the city was converted to viticulture and summer tourism. The twentieth century brought destruction and political upheaval like elsewhere during the civil war. Sanlucar was declared a Cultural Historical-artistic site in 1973. Since the restoration of democracy (1975?1982) City Hall has borrowed heavily, making Sanl?car the city with the lowest per capita income in Spain. Currently (2010) Sanlucar is a summer tourist destination famous for its cuisine, especially the manzanilla (a variety of fino sherry) and prawns. It is internationally renowned for beach horse racing and flamenco music. Less well known but equally important is the historical archives of Medina-Sidonia located in the palace of the same name. The patron of the city is Our Lady of Charity dedicated in 1917.
exactMatch
lat
36.76666641235352
long
-6.349999904632568
page
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,
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prefLabel
Sanl?car de Barrameda
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42
a
Concept
altLabel
Denominaciones de Origen
,
Spain wine regions
,
Spanish DO
  and
Spanish wine region
broader
broaderTransitive
definition
The mainstream quality wine regions in Spain are referred to as Denominaciones de Origen (similar to the French Appellations) and the wine they produce is regulated for quality according to specific laws. In compliance with European Commission Regulation (CE) 753/2002, Spanish wines are classified into two categories, which in turn are further classified into sub-categories depending on the strictness of the criteria applied in producing the type of wine in question: Quality Wines Produced in a Specified Region (Vino de Calidad Producido en Regi?n Determinada in Spanish) Denominaci?n de Origen de Pago (DO de Pago): these wine regions aspire to the very highest standards with extremely strict geographical criteria, centering on individual single-estates with an international reputation. There are currently only 10 estates with this status: 7 in Castile-La Mancha, 3 in Navarre and 1 in Valencia. Denominaci?n de Origen Calificada (DOCa) (Denominaci? d'Origen Qualificada in Catalan): regions with a proven track record of consistent quality. There are only 2 wine regions with this status: Rioja and Priorat. Denominaci?n de Origen (DO) (Denominaci? d'Origen in Catalan, Denominaci?n de Orixe in Galician and Jatorrizko Deitura in Basque): mainstream quality-wine regions. There are 66 wine regions with this status. Vino de Calidad con Indicaci?n Geogr?fica. A 'starter home' for wine regions climbing the quality ladder. There are 2 wine regions with this status. Table Wine (Vino de Mesa in Spanish) Vino de la Tierra (VdlT) "Country wines" which do not have EU QWPSR status but which may use a regional name. There are currently 46 Vino de la Tierra regions in Spain. Vino de Mesa (Table Wine) is bulk-grown, usually drawn from a wide variety of regions and hence has no vintage or area designation on the label, apart from "Produce of Spain". Production of this low grade of Spanish wine is falling year on year. In 2006 a new Vino de la Tierra "super-region" was created called Vi?edos de Espa?a (not listed below) which is permitted to blend wines from 11 different Spanish regions. This has yet to be ratified by the EU, however, and has been legally challenged by the regional governments of La Rioja and Castile and Le?n. Although almost all wine regions are confined to specific centres of production, some of the top denominaciones (Cava and Rioja in particular) are the product of more than one Autonomous Community. This is in contrast to Denominaci?nes de Origen de Pago, where the location criteria are very strict indeed, often centering on specific plots of land and admitting only those wines produced in their immediate vicinity.
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Spanish wine regions
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184
a
Concept
altLabel
Vino da Tavola
,
Table wines
,
Vino de Mesa
,
Vin de Table
,
Vin de table
,
Vino de mesa
,
Vin ordinaire
  and
Vino da tavola
definition
Table wine is a wine term with two different meanings: a wine style; and a quality level within wine classification. In the United States, table wine primarily designates a wine style - ordinary wine which is neither fortified nor sparkling. In the European Union wine regulations, table wine (TW) is the lower of two overall quality categories, the higher of which is Quality Wines Produced in Specified Regions (QWpsr). All levels of national wine classification systems within the EU correspond to either TW or the QWpsr, although the terms that actually appear on wine labels are defined by national wine laws with the EU regulations as a framework. Most EU countries have a national classification called table wine (always corresponding to EU TW) in the country's official language. Examples include vin de table in France, vino da tavola in Italy, vino de mesa in Spain, vinho de mesa in Portugal and Tafelwein in Germany. These classifications generally represent the lowest level of classification in their country.
exactMatch
prefLabel
Table wine
related
300
a
Concept
altLabel
Fortified wines
,
British fortified wine
,
Fortified (wine)
,
Liqueur wine
,
Fortification of wine
,
Liquoroso
,
Mistela
  and
Wine fortification
broader
broaderTransitive
definition
Fortified wine is wine to which a distilled beverage has been added. Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it. Many different styles of fortified wine have been developed, including port, sherry, madeira, marsala, and vermouth.
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Fortified wine
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625
a
Concept
altLabel
Dry vermouth
  and
Sweet vermouth
broader
  and
broaderTransitive
590
a
Concept
exactMatch
narrower
861
a
Concept
broader
  and
broaderTransitive
  and
definition
Rasteau is an Appellation d'Origine Contr?l?e for wine in the southern Rh?ne wine region of France, covering both fortified and unfortified wines. The sweet fortified wines can be red, ros? or white, and have long been produced under the Rasteau AOC. In 2010 dry red wines (unfortified) were also added to the appellation, effective from the 2009 vintage. The Rasteau appellation covers mostly the commune of Rasteau, but also includes some vineyards in Cairanne and Sablet. 47 hectares (120 acres) of vineyards are used for the fortified wines, with an annual production of around 1,400 hectoliter, or around 190,000 bottles.
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Rasteau AOC
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45
a
Concept
altLabel
Stone's Ginger Wine
,
Stone Ginger Wine
  and
Ginger Wine
broader
broaderTransitive
definition
Ginger Wine is a fortified wine made from a fermented blend of ground ginger and raisins that was first produced in England.
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page
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Ginger wine
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,
,
,
  and
narrowerTransitive
527
a
Concept
broader
broaderTransitive
definition
Wild Russian Vanya was a bumwine vinted and bottled in Georgia and sold at beer and wine stores during the late 1960s and early 1970s. It was referred to in commercials as WILD RUSSIAN VANYA, WHAT A WINE. It was a fortified wine with about 20% alcohol by volume. Attempts were made to make people think it was a Russian import but it was not. This yellow peach-flavored wine was a favorite for some years among the street winos and tramps and a few college students. It went out of production in the late 1970s being outcompeted by bumwines such as Thunderbird, Night Train, and Wild Irish Rose in price. This hangover inducing concoction is remembered by many and missed by few.
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page
prefLabel
Wild Russian Vanya
related
  and
689
a
Concept
altLabel
Rotgut wines
,
Wild Irish Rose
,
Ripple (wine)
,
Mogen David (wine)
,
Cisco (wine)
,
Hobo wine
,
Mad dog 20/20
,
Low-end fortified wines
,
MD20/20
,
Bum wine
,
Mogen David (winery)
,
Maddog 20/20
,
Rot gut wine
,
Wino wines
,
Night Train Express
,
The American Classic
,
Low end fortified wine
,
Thunderbird (wine)
,
Wino wine
,
Ripple Wine
,
MD 20/20
,
Bum wines
,
Thunderbird wine
,
Rotgut wine
,
Night Train (wine)
,
Rot-gut wine
  and
Thunderbird Wine
broader
broaderTransitive
definition
Low-end fortified wine is an inexpensive fortified wine that typically has an alcohol content between 13% and 20% ABV. These wines usually contain added sugar, artificial color, and artificial flavor. Due to their low price and high alcohol content, they are often consumed by people with limited financial income, particularly college students and people in low-income areas.
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page
prefLabel
Low-end fortified wine
related
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146
a
Concept
altLabel
Port-style
,
Port (disambiguation)
,
Port DOC
,
Vinho do Porto
,
Port (alcohol)
,
Port Wine
,
Port (wine)
,
Wine port
,
Ruby port
,
Oporto (wine)
,
Portwine
,
Porto wine
,
Port-style wines
,
Port-wine
,
Porto e Douro
,
Portonic
,
Porto Wine
,
Colheitas
  and
Pink port
broader
  and
broaderTransitive
  and
definition
Port wine (also known as Vinho do Porto, Porto, and often simply port) is a Portuguese fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, and comes in dry, semi-dry, and white varieties. Fortified wines in the style of port are also produced outside of Portugal, most notably in Australia, South Africa, Canada, India, Argentina, and the United States. Under European Union Protected Designation of Origin guidelines, only the product from Portugal may be labelled as port or Porto. Elsewhere, the situation is more complicated: wines labelled "port" may come from anywhere in the world, while the names "D?o", "Oporto", "Porto", and "Vinho do Porto" have been recognized as foreign, non-generic names for wines originating in Portugal. Port is produced from grapes grown and processed in the demarcated Douro region. The wine produced is then fortified by the addition of a neutral grape spirit known as aguardente in order to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content. The fortification spirit is sometimes referred to as brandy but it bears little resemblance to commercial brandies. The wine is then stored and aged, often in barrels stored in a cave (pronounced "ka-ve" and meaning "cellar" in Portuguese) as is the case in Vila Nova de Gaia, before being bottled. The wine received its name, "port", in the latter half of the 17th century from the seaport city of Porto at the mouth of the Douro River, where much of the product was brought to market or for export to other countries in Europe. The Douro valley where port wine is produced was defined and established as a protected region, or appellation in 1756, making it the oldest defined and protected wine region in the world. Chianti (1716) and Tokaj (1730) have older demarcation but no regulation associated and thus, in terms of regulated demarcated regions, Porto is the oldest.
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page
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prefLabel
Port wine
related
934
a
Concept
altLabel
Protected designation origin
,
Protected designation of origin
,
Protected food name
,
EU protected food name scheme
,
Protected Designated Origin
,
Protected Designation of Origin
,
Regional product
,
PGS
,
Protected Geographical Indication
,
Protected geographical indications in the European Union
,
Traditional Speciality Guaranteed
,
G.g.A.
,
Regional food name
,
G.a.a.
,
Protected geographical indication
  and
Protected geographic designation
broader
broaderTransitive
definition
Protected Geographical Status (PGS) is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG) are distinct regimes of geographical indications within the framework. The law (enforced within the EU and being gradually expanded internationally via bilateral agreements between the EU and non-EU countries) ensures that only products genuinely originating in that region are allowed in commerce identified as such. The legislation came into force in 1992. The purpose of the law is to protect the reputation of the regional foods, promote rural and agricultural activity, help producers obtain a premium price for their authentic products, and eliminate the unfair competition and misleading of consumers by non-genuine products, which may be of inferior quality or of different flavour. These laws protect the names of wines, cheeses, hams, sausages, seafood, olives, beers, Balsamic vinegar and even regional breads, fruits, raw meats and vegetables. Foods such as Gorgonzola, Parmigiano-Reggiano, Melton Mowbray pork pies, Asiago cheese, Camembert de Normandie and Champagne can only be labelled as such if they come from the designated region. To qualify as Roquefort, for example, cheese must be made from milk of a certain breed of sheep, and matured in the natural caves near the town of Roquefort-sur-Soulzon in the Aveyron region of France, where it is infected with the spores of a fungus that grows in these caves. This system is similar to Appellation systems throughout the world, such as the Appellation d'origine contr?l?e (AOC) used in France, the Denominazione di origine controllata (DOC) used in Italy, the Denomina??o de Origem Controlada (DOC) used in Portugal, and the Denominaci?n de Origen (DO) system used in Spain. In many cases, the EU PDO/PGI system works parallel with the system used in the specified country, and in some cases is subordinated to the appellation system that was already instituted, particularly with wine, for example, and in France (in particular) with cheese, for example Maroilles (as most others) has both PDO (AOP in French) and AOC classifications, but generally only the AOC classification will be shown.
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Protected Geographical Status
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,
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597
a
Concept
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PAT
broader
broaderTransitive
definition
Prodotto agroalimentare tradizionale (P.A.T. ), in Italy, is a list of traditional regional food products similar to the Protected Geographical Status, however, the products may not qualify for pan-European approval, and as such P.A.T. is only applicable within Italy. The production of the each product is mainly controlled by each regional government, with the Ministry of Agricultural, Food and Forestry Policies only controlling the list.
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page
prefLabel
Prodotto agroalimentare tradizionale
related
source
,
904
a
Concept
altLabel
Valle DAosta
,
Vall?e d'Aoste/Valle d'Aosta
,
Valle d'Aosta/Vall?e d'Aoste
,
Vall?e d'Aoste
,
Valle d'Aosta
,
Val d'Aoste
,
Val de Aosta
,
Valle D'Aosta
,
Province of Aoste
,
Provincia di Aosta
,
Vallee d'Aoste/Valle d'Aosta
,
Val d'Aosta
,
Aostatal
,
Valle d?Aosta
,
Val d'Aosta (disambiguation)
,
Aosta province
,
Vallee d'Aoste
,
Valley of Aosta
,
Aosta Province
,
Valle d' Aosta
,
Aoste Province
,
Province of Aosta
  and
Val d'Osta
definition
The Aosta Valley is a mountainous semi-autonomous region in north-western Italy. It is bordered by France to the west, Switzerland to the north and the region of Piedmont to the south and east. With an area of 3,263 km (1,260 sq mi) and a population of about 130,000, it is the smallest, least populous, and least densely populated region of Italy. It is the only Italian region which has no provinces (the province of Aosta was dissolved in 1945). Provincial administrative functions are provided by the regional government. The region is divided into 74 comuni (communes). The native population speak Vald?tain, a form of Franco-Proven?al (Arpitan), as their first language, while in the Lys Valley there is a Walser German speaking minority. The regional capital is Aosta.
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prefLabel
Aosta Valley
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,
,
1138
a
Concept
altLabel
Val d'Aosta (wine)
,
Valle d'Aosta (wine)
  and
Valle d'Aosta (DOC)
definition
The Valle d'Aosta DOC (or Vall?e d'Aoste) is an Italian denominazione di origine controllata located in the Aosta Valley of northwest Italy. Surrounded by the Alps, the Valle d'Aosta is home to the highest elevated vineyards in all of Europe. The principal winemaking region of the Valle d'Aosta is found along the eastern banks of the Dora Baltea river with the city of Aosta serving as the central winemaking location. The region is divided into three main vineyard areas; the upper valley, Valdigne, the central valley, Valle Centrale and the lower valley, Bassa Valley. To the south is the winemaking region of Piemonte. The Valle d'Aosta is Italy's smallest winemaking region both in terms of size and production with only about 330,000 cases produced annually in the region and only 36,000 cases produced under the DOC label. Seventy five percent of the area's production is red wine made mostly from the Pinot noir, Gamay and Petit Rouge varieties. The majority of white wine production is made from the indigenous Blanc de Morgex grape.
exactMatch
prefLabel
Valle d'Aosta DOC
related
,
,
151
a
Concept
altLabel
P?tillant
,
Semi Sparkling Wine
,
Cr?mant de Bourgogne
,
Extra sec
,
Spumanti
,
Sparkling
,
Semi Sparkling wine
,
Semi-Sparkling wines
,
Semi-sparkling
,
Sparkling Wine
,
Cap Classique
,
Semi-sparkling wines
,
Vino spumante
,
Cremant de Bourgogne
,
Frizzante
,
Sparkling white wine champagne
,
Pezsg?
,
Semi-Sparkling wine
,
Semi-sparkling wine
,
Sparkling wines
,
Petillant
,
Vino de Aguja
,
Sparkling red wine
  and
Sparkling (wine)
broader
broaderTransitive
definition
Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, either in a bottle, as with the m?thode champenoise, in a large tank designed to withstand the pressures involved (as in the Charmat process), or as a result of carbon dioxide injection. Sparkling wine is usually white or ros? but there are many examples of red sparkling wines such as Italian Brachetto and Australian sparkling Shiraz. The sweetness of sparkling wine can range from very dry "brut" styles to sweeter "doux" varieties. The classic example of a sparkling wine is Champagne, but this wine is exclusively produced in the Champagne region of France and many sparkling wines are produced in other countries and regions, such as Espumante in Portugal, Cava in Spain, Franciacorta, Trento, Oltrep? Pavese Metodo Classico and Asti in Italy (the generic Italian term for sparkling wine being Spumante) and Cap Classique in South Africa. Most countries reserve the word Champagne for a specific type from the Champagne region of France. The French terms "Mousseux" or "Cr?mant" are used to refer to sparkling wine not made in the Champagne region. German and Austrian sparkling wines are called Sekt. The United States is a significant producer of sparkling wine with producers in numerous states. Recently the United Kingdom, which produced some of the earliest examples of sparkling wine, has started producing sparkling wines again.
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Sparkling wine
related
,
1094
a
Concept
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broaderTransitive
definition
T?rley is the leading sparkling wine producer in Hungary. It was founded by J?zsef T?rley in 1882 in Budafok and over the course of history became one of the leading sparkling wine producers in Europe.
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T?rley
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956
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Concept
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M?thode Traditionnelle
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M?thode traditionelle
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Traditional method
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Champagne production
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M?thode Champenoise
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Methode champenoise
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Methode Traditionnelle
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Charmat method
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Champagne method
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Charmat
,
Methode traditionelle
  and
Methode Champenoise
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broaderTransitive
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definition
There are four main methods of sparkling wine production. The first is simple injection of carbon dioxide (CO2), the process used in soft drinks, but this produces big bubbles that dissipate quickly in the glass. The second is the Metodo Italiano - Charmat process, in which the wine undergoes a secondary fermentation in bulk tanks, and is bottled under pressure. This method is used for Prosecco and Asti in particular, and produces smaller, longer-lasting bubbles. This is now used widely around the world to produce light, delicate sparkling wines. The third method is the traditional method or m?thode champenoise. With this method the effervescence for more complex wines are produced by secondary fermentation in the bottle. As the name suggests, this is used for the production of Champagne and other quality sparkling wines, but is slightly more expensive than the Charmat process. The fourth method is the "transfer method". This method will take the cuv?e to bottle for secondary fermentation, which allows for the additional complexity, but then will transfer the wine out of the individual bottles into a larger tank after it has spent the desired amount of time on yeast.
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Sparkling wine production
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1129
a
Concept
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Taille (Champagne)
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Base wine
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Cuve?
  and
Cuvee
definition
Cuv?e (or Cuvee on some English language labels) is a French wine term derived from cuve, meaning vat or tank. The term cuv?e is used with several different meanings, more or less based on the concept of a tank of wine put to some purpose: On wine labels to denote wine of a specific blend or batch. Since the usage of the term cuv?e for this purpose is unregulated, and most wines will have been stored in a vat or tank at some stage of their production, the presence of the word cuv?e on a label of a random producer is no absolute guarantee of its (superior) quality. However, in the range of discerning producers who market both regular blends and blends called "cuv?e... ", the cuv?e-labeled wines will usually be special blends or selected vats of higher quality, at least in comparison to that producer's regular wine(s). Particularly terms like "cuv?e speciale", or "t?te de cuv?e" (the latter especially in Sauternes AOC) should indicate higher quality. In this context, higher-quality than ordinary cuv?es are often referred to as "reserve wines", while a cuv?e lower in quality than the main one is referred to as a "second wine". In some regions, the term cuv?e is used to specifically indicate a blend, i.e. , a wine produced from a mixture of several grape varieties, rather than a varietal wine. This is especially true outside of France. In Champagne and sometimes in other regions producing sparkling wines by the traditional method, the cuv?e also refers to the best grape juice from gentle pressing of the grapes. In Champagne, the cuv?e is the first 2,050 litres of grape juice from 4,000 kg of grapes (a marc), while the following 500 litres are known as the taille (tail), and is expected to give wines of a more coarse character. Many Champagne producers pride themselves on only using the cuv?e in their wine. The term can also be applied to beer or chocolate to refer to a batch that is blended by the manufacturers to produce a certain taste.
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Cuv?e
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242
a
Concept
altLabel
Armand
  and
Armand de brignac
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broaderTransitive
76
a
Concept
broader
591
a
Concept
exactMatch
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1016
a
Concept
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broaderTransitive
definition
Bernini is a South African sweet sparkling wine made from Moscato grapes grown in South Africa.
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Bernini sparkling wine
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979
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Concept
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Champagne sword
  and
Sabering
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broaderTransitive
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definition
Sabrage is a technique for opening a Champagne bottle with a sabre, used for ceremonial occasions. The saber is slid along the body of the bottle toward the neck. The force of the blade hitting the lip breaks the glass to separate the collar from the neck of the bottle. The cork and collar remain together after separating from the neck.
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Sabrage
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source
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459
a
Concept
altLabel
Gyropallet
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152
a
Concept
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narrower
124
a
Concept
altLabel
Wine-press
,
Pressings (wine)
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Winepress
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Pressing (wine)
  and
Bladder press
broader
broaderTransitive
definition
A wine press is a device used to extract juice from crushed grapes during wine making. There are a number of different styles of presses that are used by wine makers but their overall functionality is the same. Each style of press exerts controlled pressure in order to free the juice from the fruit (most often grapes). The pressure must be controlled, especially with grapes, in order to avoid crushing the seeds and releasing a great deal of undesirable tannins into the wine. Wine was being made at least as long ago as 6000 BC; in 2011, a wine press was unearthed in Armenia with red wine dated 6,000 years old.
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Wine press
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964
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Concept
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Cider press
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broaderTransitive
definition
A fruit press is a device used to separate fruit solids - stems, skins, seeds, pulp, leaves, and detritus - from fruit juice.
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Fruit press
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460
a
Concept
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Applejack
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587
a
Concept
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broaderTransitive
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1040
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Concept
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broaderTransitive
definition
Strongbow Gold is a brand of cider made by Bulmers and sold in mainland Europe. It is a variation of the Strongbow cider brand. Strongbow Gold was officially launched in Milan on the 14th May 2011 at a party attended by international superstar Kelis.
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Strongbow Gold Cider
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632
a
Concept
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broaderTransitive
definition
Pear Scrumpy is a term used for a strong cider made from Pears. Like Apple Scrumpy, it tends to be higher in alcohol than Pear Cider and more tannic. It is generally carbonated. The term Pear Scrumpy has been coined by cider-makers who wished to differentiate their traditionally stronger cider (7-8%) from the lower in alcohol ?Pear Cider? and ?Perry? currently on the market. It can be made from English Perry pears or New World pear varieties. The name comes from Apple Scrumpy and like Pear Cider it is a made up name which cider-makers see as being more understandable to the modern consumer.
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Pear scrumpy
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1220
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Concept
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broaderTransitive
definition
Quebec cider is crafted in the apple-producing regions of Mont?r?gie, Eastern Townships, Chaudi?re-Appalaches, the Laurentides, Charlevoix and Qu?bec, in Canada. The revival of cider is a relatively new phenomenon, since Quebec's alcohol regulating body, the R?gie des alcools, des courses et des jeux began emitting permits to produce craft cider only in 1988. In 2008, some forty cider makers were producing more than a hundred apple-based alcoholic beverages.
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Quebec cider
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728
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Concept
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Cidre de glace
  and
Ice Cider
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  and
broaderTransitive
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594
a
Concept
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429
a
Concept
broader
broaderTransitive
definition
Banana wine is a fruit wine made from bananas. It is a traditional drink of east Africa, where it plays a role in social events and cultural rituals ? in Buganda, for example, it is presented as a gift to the local monarchy. Production of banana wine is mostly at a small-scale level, though attempts have been made to bring it up to industrialized production. In Rwanda, the majority of the nation?s banana crop is used for wine production. Since the early 2000s, attempts have been made to expand banana wine production to other countries where the crop is prevalent. The Philippines government has sought to expand a local banana wine industry, while India has produced both award-winning banana wines and research into expanding production. The French Caribbean island of Guadeloupe now produces banana wine
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Banana wine
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185
a
Concept
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Fruit wines
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broaderTransitive
definition
"Elderberry wine" redirects here. For the Elton John song of the same name, see Don't Shoot Me I'm Only the Piano Player. Fruit wines are fermented alcoholic beverages made from a variety of base ingredients; they may also have additional flavours taken from fruits, flowers, and herbs. This definition is sometimes broadened to include any fermented alcoholic beverage except beer. For historical reasons, mead, cider, and perry are also excluded from the definition of fruit wine. Fruit wines are usually referred to by their main ingredient because the usual definition of wine states that it is made from fermented grape juice. In the European Union, wine is legally defined as the fermented juice of grapes. Fruit wine is commonly called country wine in Great Britain. But the term should not be conflated with the French term vin de pays. In British legislation, the term made-wine is used. Fruit wine can be made from virtually any plant matter that can be fermented. However, some of these products do require the addition of sugar or honey to make them palatable. Two commonly produced varieties are elderberry wine and dandelion wine. (A wine made from elderberry flowers is called elder blow wine. ) Fruit wines have traditionally been popular with home winemakers and in areas with cool climates such as North America and Scandinavia; in Africa, India and the Philippines, wine is made from bananas. Most fruits and berries have the potential to produce wine. Few foods other than grapes have the balanced quantities of sugar, acid, tannin, nutritive salts for yeast feeding and water to naturally produce a stable, drinkable wine, so most country wines are adjusted in one or more respects at fermentation. The amount of fermentable sugars is often low and need to be supplemented by a process called chaptalization in order to have sufficient alcohol levels in the finished wine. Sucrose is often added so that fruits having excessive levels of acids can split the sucrose into fermentable fructose and glucose sugars. If the specific gravity of the initial solution is too high, indicating an excess of sugar, water or acidulated water may be added to adjust the specific gravity down to the winemaker's target range. Many kinds of fruit have a natural acid content which would be too high to produce a savory and pleasant fruit wine in undiluted form; this can be particularly true, among others, for strawberries, cherries, pineapples, and raspberries. Therefore, much as to regulate sugar content, the fruit mash is generally topped up with water prior to fermentation to reduce the acidity to pleasant levels. Unfortunately, this also dilutes and reduces overall fruit flavour; on the other hand, a loss of flavour can be compensated by adding sugar again after fermentation which then acts as a flavour enhancer, while too much acid in the finished wine will always give it undesired harshness and poignancy. Many fruit wines suffer from a lack of natural yeast nutrients needed to promote or maintain fermentation. Winemakers can counter this with the addition of nitrogen, phosphorus and potassium available commercially as yeast nutrient. Like many conventional white wines, fruit wines often do not improve with bottle age and are usually meant to be consumed within a year of bottling. The fermentation of fruit wines at home was particularly fashionable in the UK in the 1970s and was popularized in the BBC TV series The Good Life.
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Fruit wine
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145
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Concept
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Cider jack
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List of ciders by country
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Cider festival
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Scrumpie
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CIDER
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Sparkling apple cider
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White cider
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White Cider
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Cyder
,
Cider Festival
  and
Hard cider
broader
broaderTransitive
definition
Cider is a fermented beverage made from apple juice. Cider varies in alcohol content from 2% ABV to 8.5% ABV or more in traditional English ciders. Although cider can be made from any variety of apple, certain cultivars are known as cider apples. Cider is popular in the United Kingdom, especially in South West England and East Anglia. The United Kingdom has the highest per capita consumption of cider, as well as the largest cider-producing companies in the world, including H. P. Bulmer, the largest. As of 2006, the UK produces 600 million litres of cider each year (130 million imperial gallons). The beverage is also popular and traditional in Ireland; in Brittany (chistr) and Normandy (cidre) in France; Principality of Asturias (sidra), the Basque country (sagardoa) and Galicia (sidra) in Spain; in Rheinland-Pfalz, Hessen and other regions of Germany (Most, Viez or Apfelwein). Argentina is a cider-producing and drinking country, especially the provinces of R?o Negro and Mendoza. Australia produces cider, too, particularly on the island of Tasmania which has a strong apple-growing tradition. Pear cider is used as an alternative name for perry by some producers.
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Cider
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604
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Concept
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Moss Cider Project
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broaderTransitive
1033
a
Concept
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broaderTransitive
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1136
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Concept
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definition
Merrydown is a brand of cider manufactured in England, previously having been made in Belgium. Originally brewed in Sussex, England by the Merrydown brewery, the cider (along with the brewery) was acquired by SHS in 2005. . Merrydown is available in 750ml glass bottles as well as 440ml cans and both 500ml bottles. It is a strong cider (7.5% abv) available in silver (dry) and gold (medium) variations. Both are free from artificial flavourings and sweeteners. Instead of using cider yeast champagne yeast is used which is why it is slightly sparkling.
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Merrydown
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492
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Concept
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1080 Dry Cider
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Strongbow Sirrus
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Strongbow Cider
  and
Strongbow cider
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broaderTransitive
definition
Strongbow is a brand of dry cider manufactured in England by H.P. Bulmer. Popular since it was launched in 1962, it is the undisputed best selling cider in the world, and the UK's most successful cider brand, accounting for more than 20% of all the cider sold in the UK. It is also in a strong commercial position in Ireland, where the name has historical relevance.
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Strongbow (cider)
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1216
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Concept
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broaderTransitive
definition
The Gaymer Cider Company produces and markets Cider. It is owned by C&C Group plc since 2010, who also owns Magners Cider, Bulmers Cider in Ireland and Tennents in Scotland.
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Gaymer Cider Company
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850
a
Concept
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White Star (Cider)
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White STR
  and
White Star
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broaderTransitive
definition
White Star is a brand of white cider produced in Somerset, England by the Gaymer Cider Company. It is a cider with an alcohol content of 7.5%. Due to its packaging, whereby the A is replaced by a star-symbol, it has become known to many simply as White STR. Its main competition is from other low cost, white ciders such as White Lightning, Diamond White and Frosty Jacks, as well as other cheap alcoholic drinks such as Skol Super and supermarket branded beers like Tesco Super and Asda Super. It is available in 500 ml cans, as well as 1 and 2 litre bottles and is traditionally served over ice. In some off licenses it can be purchased for ?0.69 per can (as of September 2010), a rate of only 18.4 pence per UK unit of alcohol. It has also been made popular in various Misery Bear videos online.
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White Star (cider)
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781
a
Concept
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definition
List of commercial brands of cider Cider is an alcoholic beverage made exclusively from the juice of specially grown varieties of apples. This is not to be confused with perry which is made from specially grown varieties of pears. The following is a list of cider brands. Aspall Cider Blackthorn Cider Constellation Europe, Shepton Mallet, England Brothers Cider, British makers of Pear Cider (perry) H. P. Bulmer, British brewers of Scrumpy Jack, Strongbow, Strongbow Sirrus, Woodpecker, White Lightning, Pomagne and Bulmers Original Bulmers (Ireland), marketed as Magners outside Ireland Burrow Hill Cider Druids Celtic Cider Fizz, Finnish cider brewed by Olvi Fox Barrel Cider, Natural fruit ciders, US cidery - Colfax, CA Frosty Jack Cider Gaymer Cider Company, British brewers of a number of brands including Gaymer's Olde English Cider, Blackthorn, K, White Star, Diamond White Harpoon Brewery of Windsor, Vermont and Boston, Massachusetts US brewers of Cider Jack Herrljunga Cider Kopparbergs, Swedish brewers of Cider — Pear, Apple, Mixed Fruit and non-alcoholic Monteiths Crushed Apple Cider, Locally brewed by Dominion Breweries in New Zealand. Red Rock Cider, now defunct brand brewed by Taunton Cider Rough Old Wife, small Kent Real Cider producer including award winning raspberry cider (Blushing Old Wife) Savanna Dry, South African brewed cider from Granny Smith apples Strongbow Cider, UK Thatchers Cider Three Hammers, brewed by Devon Cider Company Vandermill Hard Cider Weston's Cider Woodchuck Hard Cider, Middlebury, VT Woodpecker Cider Wychwood Brewery Makers of Green Goblin cider
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List of commercial brands of cider
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816
a
Concept
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Herrljunga cider
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broaderTransitive
definition
Herrljunga Cider is Sweden's best selling cider (AC Neilson 2007). Herrljunga Brewery produces the leading low alcohol cider in Sweden and the company was founded in 1911. The company is under the fourth generation of family ownership and currently produces cider not just under its own brands but for other companies too. They are also one of Sweden's largest producers of Mulled Wine - Gl?gg.
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Herrljunga Cider
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356
a
Concept
altLabel
Perry (disambiguation)
,
Pear cider
,
Pear Cider
,
Pear wine
  and
Perry (Drink)
broader
broaderTransitive
definition
Perry is an alcoholic beverage made from fermented pears. Perry has been common for centuries in Britain, particularly in the Three Counties of Gloucestershire, Herefordshire and Worcestershire, and in parts of south Wales; and France, especially Normandy and Anjou. In more recent years, commercial perry has also been referred to as "pear cider", though some organisations do not accept this as a name for the traditional drink.
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Perry
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46
a
Concept
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Zymurgy
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broaderTransitive
definition
Zymology is the scientific term for fermentation. It deals with the biochemical processes involved in fermentation, with yeast selection and physiology, and with the practical issues of brewing. Zymology is occasionally known as zymurgy.
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Zymology
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393
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Concept
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Food fermentation
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Fermented foods
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Fermented food
,
Fermentation
,
Fermentation(food)
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Ferment (food)
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Fermentation (foods)
broader
broaderTransitive
definition
Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. A more restricted definition of fermentation is the chemical conversion of sugars into ethanol. The science of fermentation is known as zymurgy. Fermentation usually implies that the action of microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in the leavening of bread, and for preservation techniques to create lactic acid in sour foods such as sauerkraut, dry sausages, kimchi and yogurt, or vinegar for use in pickling foods.
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Fermentation (food)
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245
a
Concept
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definition
(2006)]] A Cider mill refers to the location, structure, or machinery used to crushed apples into apple juice for use in making apple cider, applejack, hard cider, apple wine, pectin and other products derived from apples. The mills used to manufacture the juice products, ferment them, store them and ship them, are usually located near apple orchards. Historically, the types of structure and machinery have varied greatly?including horse powered, water driven, and machine operated mills. The presses can be fixed or portable.
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Cider mill
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373
a
Concept
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Mulled cider
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Sparkling cider
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Sweet cider
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broaderTransitive
definition
Apple cider (also called sweet cider or soft cider) is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. It may be opaque due to fine apple particles in suspension and may be tangier than conventional filtered apple juice, depending on the apples used. This untreated cider is a seasonally produced drink of limited shelf-life that is typically available only in fall, although it is sometimes frozen for use throughout the year. It is traditionally served on the Halloween, Thanksgiving, and Christmas holidays, sometimes heated and mulled.
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Apple cider
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137
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Concept
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Hot Spiced Wine
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Quent?o
,
Hot mulled wine
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Vin chaud
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Gl?gi
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Gl?wein
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Glogging
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Vin brul?
,
Gluvine
,
Matchcast
,
Glogi
,
Gl?gg
,
Vin brule
,
Mulled Wine
,
Gl?gg
,
Gloegi
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Gluewein
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Gl?hwein
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Gluhwein
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Gamecasting
,
Glugg
,
Gluehwein
,
Glogg
,
Gloegg
,
Mull (disambiguation)
,
Gluwein
  and
Matchcasting
definition
Mulled wine, variations of which are popular in Europe, is wine, usually red, combined with spices and typically served warm. It is a traditional drink during winter, especially around Christmas and Halloween.
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Mulled wine
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350
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Concept
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Glossary of wine making terms
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Winemaking terms
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Winemaking term
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broaderTransitive
definition
This glossary of winemaking terms list some of terms and definitions involved in making wine, fruit wine, and mead. Contents: Top ? 0?9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z [edit] A Acetaldehyde The main aldehyde found in wines, most notably Sherry. Acetic acid One of the primary volatile acids in wine. Acetification The process through which acetic acid is produced in wine. Acetobacter A bacterium found in wine that causes acetification resulting in the conversion of wine to vinegar. Acidity The quality of wine that gives it its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine, or else the wine may be said to be too sharp ? having disproportionately high levels of acidity ? or too flat ? having disproportionately low levels of acidity. The three main acids found in wine are tartaric acid, malic acid and lactic acid. The first two come from the grapes and the third from Malolactic fermentation which often occurs in the winemaking process. Active acidity The concentration of acids in the wine with positively charged hydrogen ions. Used to gauge the "total acidity" in the wine. Measured using the pH scale. Aging barrel A barrel, often made of oak, used to age wine or distilled spirits. Alcohol Generally refers to ethanol, a chemical compound found in alcoholic beverages. It is also commonly used to refer to alcoholic beverages in general. Aldehyde A component of wine that is formed during the oxidation of alcohol. It is midway between an acid and an alcohol. Alternative wine closures Various substitutes used in the wine industry for sealing wine bottles in place of traditional cork closures. Amino acids Protein found in wine grapes that are formed by fruit esters and consumed during the fermentation process and/or autolysis. They contribute to the sense of complexity in a wine. Amphora A type of ceramic vase, used for transporting and storing wine in ancient times. Anaerobic The opposite of aerobic, referring to a chemical process that takes place in the absence of oxygen. As a wine ages in a sealed wine bottle, it is going through anaerobic changes. Angel's share The portion of a wine in an aging barrel that is lost to evaporation. Anthocyanin Phenolic pigments that give red wine its color. Antioxidant Chemicals, such as sulfur dioxide, that are used to prevent the grape must from oxidizing. Aromatized wine A wine that has been flavored with herbs, fruit, flowers and spices. Examples: Vermouth, Retsina or mulled wine. Ascorbic acid An antioxidant used to prevent grape must from oxidizing. Aseptic The characteristic of a chemical (like sulfur dioxide or sorbic acid) to kill unwanted or beneficial bacteria. Assemblage The blending of base wines in order to create a final blend or cuvee. Atmosphere The measure of atmospheric pressure within a wine bottle. The average internal pressure inside a bottle of sparkling wine is 6 atmospheres. Autolysis The breakdown of dead yeast cells and the process through which desirable or undesirable traits maybe imparted to the wine. Wines that are deliberately aged sur lie such as Muscadet or some white Burgundies derive certain flavors and textures from this process. [edit] B Back-Blend Blending unfermented, fresh grape juice into a fully fermented wine in order to add sweetness. Synonymous with the German winemaking technique Sussreserve. Barrel fermented A wine fermented in oak barrels as opposed to stainless steel or concrete. Traditional with white Burgundies, some Chardonnays and some Champagne. Baum? A measure of the sugar concentration in the juice or wine. Beeswing A light sediment, chiefly mucilage, found in Port. Bentonite A type of clay used in wine clarification. Blanc de Blancs A white wine, usually sparkling, made exclusively from white grapes, often Chardonnay. Blanc de Noirs A white wine, usually sparkling, made from red grapes. Blending The mixing of two or more different parcels of wine together by winemakers to produce a consistent finished wine that is ready for bottling. Laws generally dictate what wines can be blended together, and what is subsequently printed on the wine label. Blush wine A pale, pinkish color wine. It may refer to a sweet ros? such as White Zinfandel. Botrytized grapes Grapes that have been rotted by botrytis cinerea. Bottle Age The length of time that wine has been allowed to age and mature in bottle. Bottle shock Also known as bottle-sickness, a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. After several days the condition usually disappears. Bottle variation The degree to which bottled wine of the same style and vintage can vary. Box wine Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap. Brettanomyces A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids. Brix A measurement of the dissolved sucrose level in a wine. Brut A French term for a very dry champagne or sparkling wine. Drier than extra dry. Bung A stopper used to seal a bottle or barrel. Commonly used term for corks. Burnt wine Another name for Brandy, a liquor made from distilled wine. It is often the source of additional alcohol in fortified wines. Butt An old English unit of wine casks, equivalent to about 477 litres. [edit] C Cap The layer of grape skins that are forced by rising carbon dioxide gas to the top of the fermentation vessel during cuvaison. Carbonic acid Carbon dioxide gas dissolved in the water content of wine. It is a volatile acid that held in equilibrium with the dissolved carbon dioxide gas and can not be isolated in a pure form. Carbonic gas A natural by product of the fermentation process in which yeast cells convert sugar into nearly equal parts alcohol and carbonic gas. While a small amount stays presence in the wine as carbonic acid, most of the gas will rise to the surface of the fermentation vessel and attempt to escape into the air. If the fermentation vessel is closed (such as a sealed wine bottle used to make sparkling wine), the gas will dissolve into the wine and when released will make the wine sparkling. Carbonic maceration A winemaking practice of fermenting whole grapes that have not been crushed. Casein A fining agent derived from a milk protein. Cellaring To age wine for the purpose of improvement or storage. Centrifugal filtration The process of separating unwanted particles (such as dead yeast cells or fining agents) from the wine by use of centrifugal force. Ceramic filtration A filtration process of the wine that utilizes perlite and is able to fine the wine to an ultrafine degree. Chaptalization A winemaking process where sugar is added to the must to increase the alcohol content in the fermented wine. This is often done when grapes have not ripened adequately. Charmat process The Charmat or bulk process is a method where sparkling wines receive their secondary fermentation in large tanks, rather than individual bottles as seen in M?thode champenoise. Clarification A winemaking process involving the fining and filtration of wine to remove suspended solids and reduce turbidity. Cold stabilization A winemaking process where wine is chilled to near freezing temperatures for several weeks to encourage the precipitation of tartrate crystals. Cork A wine bottle stopper made from the thick outer bark of the cork oak tree. Cork taint A type of wine fault describing undesirable aromas and flavors in wine often attributed to mold growth on chlorine bleached corks. Crossflow filtration A highspeed form of microfiltration that has the wine flow across a membrane filter rather than through it. Crown-cap A beer bottle cap used as a temporary closure for a sparkling wine as it undergoes as secondary fermentation. Crush After harvest, and prior to pressing, grape are "crushed" or broken up so that the juice is released and allowed to macerate with the skins prior to and during fermentation. In viticultural terms, "Crush" is used as a synonym for harvest time. Cut A blending term used to refer to either blending a wine with one distinct characteristic (such as high acidity) into a wine that currently dominated by the opposite characteristic (such as low acidity). It can also mean blending a red wine with a white wine in order to make a ros?. Cutting may also refer to the illegal practice of diluting a wine with water. The French term tailles or "cut" refers to the point during pressing when the quality of the grape juices degrades. The first tailles is the free-run juice followed by successive pressing. Cuve A large vat used for fermentation. Cuve Close Alternative name for the Charmat method of sparkling wine production. Cuv?e A wine blended from several vats or batches, or from a selected vat. Also used in Champagne to denote the juice from the first pressing of a batch of grapes. [edit] D D?gorgement The disgorging or removal of sediment from bottles that results from secondary fermentation. D?lestage French term for racking with the purpose of removing harsh tannins from the wine in the form of grape seeds. In this process the wine is drained into a secondary vessel, allowing the cap to settle to a bottom and loosen the seeds that are trapped in the pulps. As the wine drains, a filter captures the seeds and removes them from the wine. The wine is then returned the first vessel. Demi-muid A large oak barrel that holds 159 gallons. In between the petit foudre and the barrique. Demi-sec Moderately sweet to medium sweet sparkling wines. Depth filtration A means of filtering a wine that takes solely inside filtration medium, such as a kieselguhr, rotary drum vacuum or a frame filter. Devatting The process of separating red must from pomace, which can happen before or after fermentation. Doble pasta Spanish winemaking term describing a wine that is macerated with double the normal ratio of grape skins to juice. This is achieved by the winemaker bleeding off and disposing of extra juice in order to increase the ratio of grape skin and concentration of phenolic compounds. Doppelst?ck A German oak barrel that holds 635 gallons (2,400 liters). Doux The French word for sweet. Usually refers to the sweetest category of wines. Drawing off see Devatting. Dry Wines with zero or very low levels of residual sugar. The opposite of sweet, except in sparkling wines, where dry means sweet. [edit] E Egg white fining A technique of fining that uses the whites of eggs to attract negatively charged matter. Enology American English spelling of oenology, the study of wine. En Tirage French for "in pulling", refers to the period of time in which bottled sparkling wine is rested in contact with lees generated during secondary fermentation. Part of the M?thode Champenoise process. Enzyme A protein created by yeast that act as a bio-chemical catalysts in grape or wine development. An example would be the enzyme invertase which aids the storage of sugars within individual grape berries. Esters Compounds formed in wine either during fermentation or the wine's aging development that contribute to a wine's aroma. Estufagem Portuguese term for the process where Madeira is heated in estufas (ovens) and then cooled to create the unique flavors and texture of the wine. Ethanoic acid Another name for acetic acid Ethanol Also known as "ethyl alcohol". The primary alcohol in wine and most other alcoholic beverages. The alcohol content of a wine contributes to its body. Extract Everything in a wine except for water, sugar, alcohol, and acidity, the term refers to the solid compounds such as tannins. High levels of extract results in more colour and body, which may be increased by prolonging the wine's contact with the skins during cuvaison. Extra dry A champagne or sparkling wine with a small amount of residual sugar (slightly sweet). Not as dry as Brut. [edit] F Fall bright The point when a wine becomes limpid, or clear, after all the cloudy sediments falls to the bottom of container. The wine is then usually racked over the sediment or, in the case of sparkling wine, disgorged. Fatty acids Another term used in winemaking to describe volatile acids such as butyric or propionic acid Fault An unpleasant characteristic of wine resulting from a flaw with the winemaking process or storage conditions. Fermentation The conversion of sugars to alcohol by yeast. Feuillette A French wine barrel with the capacity to hold 30 gallons (114 liters) in Burgundy and 35 gallons (132 liters) in Chablis. Filtration The removal of unwanted particles suspended in wine or grape juice. Fining A clarification process where flocculants, such as bentonite or egg white, are added to the wine to remove suspended solids. Fining is considered a more gentle method of clarifying a wine than filtering. First pressing The first press, after the free run juice has been collected, that contains the clearest and cleanest juice that will come out of pressing. Fixed acidity A measurement of "total acidity" (TA) of a wine minus the volatile acids. Fixed sulfur The molecules of sulfur dioxide that binds with sugar and acids in the wine. This leaves the unbound "free sulfur" to combine with molecules of oxygen in order to prevent oxidation. Flash Pasteurization A procedure different than full pasteurization where the wine is subjected to high temperatures around 176??F for intervals of 30-60 seconds. Flor The yeast responsible for the character of dry Sherries. Fortification The process of adding pure alcohol or very strong (77 to 98 proof) grape spirit to a wine. Depending on when the alcohol is added, either before, during or after fermentation, this can result in a wine with a high alcohol content and noticeable sweetness. Foudre A generic French term for a large wooden vat between 20 and 120 hectoliters. Free sulfur The active element of sulfur dioxide that combined with molecules of oxygen to prevent oxidation. For more details see fixed sulfur above. Free run Juice obtained from grapes that have not been pressed. Fruit wine A fermented alcoholic beverage made from non-grape fruit juice which may or may not include the addition of sugar or honey. Fruit wines are always called "something" wines (e.g. , plum wine), since the word wine alone is often legally defined as a beverage made only from grapes. Fuder A German oak barrel with the capacity to hold 265 gallons (1000 liters) Fully fermented A wine that was allowed to complete the process of fermentation with interruption to produce a wine that is completely dry. F?t Generic French term for an oak cask where wines are fermented and/or aged. [edit] G Gelatine A fining agent used to remove excessive amounts of tannins and other negatively charged phenolic compounds from the wine. Geosmin A chemical compound found in wine grapes that is responsible for some earthy aromas and flavors. Geosmin is also found in beets and potatoes. Grape juice The free-run or pressed juice from grapes. Unfermented grape juice is known as "must. " [edit] H Hogshead A wine barrel that holds approximately 63 gallons (239 liters). Halbf?der A German oak barrel with the capacity of 132 gallons (500 liters) Halbst?ck A German oak barrel with the capacity of 159 gallons (600 liters) Hydrogen sulfide The combination of hydrogen and sulfur dioxide which can produce a fault in the wine reminiscent of the smell of rotting eggs that may eventually develop in the bottle into mercaptans. [edit] I Isinglass A clarifying agent which is a form of collagen derived from fish. [edit] J Juice A liquid which is expressed from a fruit or vegetable matter. [edit] K File:Wiki letter w. svg This section has no content. You can help Wikipedia by introducing information to it. [edit] L Lactic acid The acid in wine formed during the process of malolactic fermentation. Lagar A traditional Portuguese concrete vessel used for treading grapes by foot. Late disgorgement A term, often abbreviated as LD on sparkling wine labels, that means the wine was recently disgorged after spending an extended period aging on its lees. Leaching A process of oak barrel production during which some tannins are deliberately removed from the wood by steaming. The viticultural term refers to the loss of certain qualities of the soil, such as pH, when rainwater removes or "leaches out" carbonates from the soil. Lees Wine sediment that occurs during and after fermentation, and consists of dead yeast, grape seeds, and other solids. Wine is separated from the lees by racking. Liqueur de tirage French term for a liquid containing saccharose and yeast used to effect the second fermentation in sparkling wine production. Liqueur d'expedition French term for "shipping liquid" or dosage, used to top up and possibly sweeten sparkling wine after disgorging. Usually a solution of saccharose in base wine. [edit] M Maceration The contact of grape skins with the must during fermentation, extracting phenolic compounds including tannins, anthocyanins, and aroma. See also cuvaison. Madeirized A wine showing Madeira-like flavor, generally evidence of oxidation. Sometimes used to describe white wine that has been kept long past its prime. Maillard reactions The complex chemical reaction between amino acids and sugar in the wine or grapes. During the raisining process of grapes, such as in the production of straw wine, the Maillard reaction process play a vital role in concentrating the flavors of the grapes. During sparkling wine production, the amino acids created during the autolysis process reacts with the residual sugar of the wine to create a series of aromas and flavors associated with premium quality Champagne. Malic acid A strong tasting acid in wine reminiscent of the flavor of green apples. The amount of malic acid in grapes is gradually reduced during the ripening process while the grapes are on the vine and can be further reduced during winemaking by fermentation and malolactic fermentation. Malolactic fermentation Also known as malo or MLF, a secondary fermentation in wines by lactic acid bacteria during which tart tasting malic acid is converted to softer tasting lactic acid. Mannoprotein A nitrogen rich protein secreted by dead yeast cells during the autolysis process that occur while the wine ages on its lees. Marc French for "fruit skins". See "pomace". Mead A wine-like alcoholic beverage made of fermented honey and water rather than grape juice. Membrane filtration A process of filtration that uses a thin screen of biologically inert material, perforated with microsize pores that capture matter larger than the size of the holes. Mercaptans Chemical compounds formed by the reaction of ethyl and methyl alcohol with hydrogen sulfide to produce a wine fault that creates odors in the wine reminiscent of burnt rubber, garlic, onions or stale cabbage. M?thode Champenoise (aka Methode Traditionelle, Traditional Method) Process whereby sparkling wines receive a second fermentation in the same bottle that will be sold to a retail buyer. Compare with Charmat, transfer or bulk fermented methods. M?thode Rurale A method of sparkling wine production similar to the Champagne method except there is no secondary fermentation. Rather the wine bottled before the primary fermentation has completed, trapping the resulting carbon dioxide gas, and leaving the residual sediment in the wine. Microoxygenation The controlled exposure of wine to small amounts of oxygen in the attempt to reduce the length of time required for maturation. Microvinification A winemaking technique often used for experimental batches of wine where the wine is fermented in small, specialized vats. Mistelle French term for fresh grape juice that has had alcohol added to it before fermentation has started. This results in a generally sweet wine. MOG A winemaking abbreviation for "Material Other than Grapes". Usually refers to debris like leaves, dirt and stems that can be unintentionally harvested with the grapes. Mud See "Lees". Muid French term for a large oval barrel with a capacity of 159 gallons (600 liters) Must Unfermented grape juice, including pips (seeds), skins and stalks. Must weight The level of fermentable sugars in the must and the resultant alcohol content if all the sugar was converted to ethanol. Mutage French term for fortifying a wine by adding alcohol to the must either before fermentation or during [edit] N File:Wiki letter w. svg This section has no content. You can help Wikipedia by introducing information to it. [edit] O Oak The most commonly used wood source for fermentation vessel and barrel aging. Oak influence can also be imparted to a wine by the used of oak chips or staves. Oechsle a measure of must weight Oenology The science of wine and winemaking. Off-dry A wine that has the barest hint of sweetness; a slightly sweet wine in which the residual sugar is barely perceptible. Orange wine A white wine with extending skin contact, similar to red wine production. The opposite of a ros? Organic winemaking A style of winemaking using organically grown grapes and a minimum amount of chemical additives such as sulfur dioxide. Osmotic pressure The tendency of water of within two solutions separated by a semipermeable membrane to travel from a weaker solution to the more concentrated one to achieve equilibrium. In winemaking, osmotic pressure is observed in yeast cells added to grape must with a high sugar content. The water in the yeast cell escapes through the cell mebrane into the solution causing the cell to experience plasmolysis, caving in on itself and dying. Oxidation The degradation of wine through exposure to oxygen. In some aspects oxygen plays a vital role in fermentation and through the aging process of wine. But excessive amounts of oxygen can produce wine faults. OTR Oxygen transmission rate. A factor of cork closures which shows some variation in their oxygen transmission rate, which translates to a degree of bottle variation. [edit] P Pad filitration A technique of filtering wine that involves running the wine through a series of pads made of asbestos, cellulose or thin paper sheet. Passito A method of straw wine production that involves drying bunches of grapes in a special room in order to dehydrate them and concentrate flavors. In some circumstances the grapes maybe left on the vine to dry out in a method similar to the French technique of passerillage. Pasteurization An umbrella term for various methods of sterilization and stabilization of the grape must. Pectic enzyme An enzyme added to fruit to increase juice yield. Also used as a clarifying agent in fruit wines when added to wine or must to eliminate pectin hazes. Perlant French term for a very lightly sparkling wine with less effervescence than a cr?mant or p?tillant Perlite A fine, powder-like substance of volcanic origins that is sometimes used for ceramic filtration. It has many of the same filtering properties as diatomaceous earth. pH A measure of the acidity. The lower the pH, the higher the acidity. The term comes from the French Pouvoir Hydrog?ne meaning "hydrogen power". pH is a shorthand for its mathematical approximation: in chemistry a small p is used in place of writing log10 and the H here represents [H+ H+], the concentration of hydrogen ions. Phenolic compounds Compounds found in the seeds, skins and stalks of grapes that contribute vital characteristics to the color, texture and flavor of wine. Two of the most notable phenols in wine include anthocyanins which impart color and tannins which add texture and aging potential. Pipe A Portuguese oak barrel with the capacity of 145 gallons (550 liters). Polishing An ultrafine means of filtration usually done with kieselguhr or perlite that leaves a wine with exceptionally bright clarity ? giving the impression that it has been polished. Premium wines will often decline polishing because ultra fine precision can also remove flavor and phenolic compounds that may diminish the quality and aging potential of the wine. Polyvinylpolypyrrolidone A fining agent, more commonly abbreviated as PVPP, used in white wine production to remove compounds that can contribute to premature browning of the wine. Pomace The skins, stalks, and pips (seeds) that remain after making wine. Also called marc. Post-disgorgement aging The time a sparkling wine spend aging in the bottle between when it has been disgorged to when the bottle is opened for consumption. Potassium sorbate A wine stabilizer and preservative. Pre-fermentation maceration The time prior to fermentation that the grape must spends in contact with it skins. This technique may enhance some of the varietal characteristics of the wine and leech important phenolic compounds out from the skin. This process can be done either cold (also known as a "cold soak") or at warmer temperatures. Proof Refers to the alcohol content of a beverage. In the United States, proof represents twice the alcohol content as a percentage of volume. Thus, a 100 proof beverage is 50% alcohol by volume and a 150 proof beverage is 75% alcohol. In the Imperial system, proof, (or 100% proof), equals 57.06% ethanol by volume, or 48.24% by weight. Absolute or pure ethanol is 75.25 over proof, or 175.25 proof. Protein haze A condition in wines with an excessive amount of protein particles. These particles react with tannins to create a cloudy, hazy appearance in the wine. This condition is rectify with the use of a fining agent, such as bentonite, to remove the proteins. Puncheon An oak wine barrel with the capacity of 119 gallons (450 liters) Pyrazines A group of aromatic compounds in grapes that contribute to some of the green herbaceous notes in wine from the green bell pepper notes in some Cabernet Sauvignon to the grassy notes of some Sauvignon blanc. In red wines, the abundance of pyrazines can be a sign that the grapes came from vines with vigorous leaf canopy that impeded the ripening process of the grapes. [edit] Q File:Wiki letter w. svg This section has no content. You can help Wikipedia by introducing information to it. [edit] R Racking The process of drawing wine off the sediment, such as lees, after fermentation and moving it into another vessel. Rancio French and Spanish term for a fortified wine that has been madeirized, often by storage in oak barrels for at least two years often exposed to direct sunlight. Rancio wines are often found in the Roussillon region of France and in various Spanish regions. Ratafia A liqueur made by combing unfermented grape juice with a brandy made from the residue of seeds, skins and grape stalks left over from pressing. Remontage French term for the process of pulling out wine from underneath the cap of grape skins and then pumping it back over the cap in order to stimulate maceration. Reserve cuvee In sparkling wine production, these are the still wines kept over from previous vintages in order to blend with the product of a current vintage in order to improve quality or maintain a consistent house style with a non-vintage wine. R?muage See "riddling". Residual sugar Also known as RS, the level of sugar that remains unfermented in a wine. See also sweetness of wine. Reverse osmosis A process used to remove excess water from wine. Riddling Also known as "R?muage" in French, part of the M?thode Champenoise process whereby bottles of sparkling wine are successively turned and gradually tilted upside down so that sediment settles into the necks of the bottles in preparation for degorgement. Ripasso An Italian method of winemaking that involves putting a wine through a secondary fermentation on the lees from a previously made recioto wine. This method is common in the Valpolicella area among Amarone producers who make a secondary Ripasso wine. Ros? wines Pink wines are produced by shortening the contact period of red wine juice with its skins, resulting in a light red colour. These wines are also made by blending a small amount of red wine with white wine. [edit] S Saccharometer A winemaking tool that uses specific gravity to measure the sugar content of grape juice. Screwcap An alternative to cork for sealing wine bottles, comprising a metal cap that screws onto threads on the neck of a bottle. Also called a "Stelvin". Sec French for dry, except in the case of Champagne, where it means semi-sweet. Secondary fermentation Most commonly the term is used to refer to the continuation of fermentation in a second vessel ? e.g. moving the wine from a stainless steel tank to an oak barrel. Skin contact Another term to describe maceration. Solera system A process used to systematically blend various vintages of Sherry. Sorbic acid An acid that can be added to wine in order to halt yeast activity and alcohol production ? such as in the production of some sweet wines. If a wine goes through malolactic fermentation when there is a significant amount of sorbic acid present, the wine can develop a fault characterized by a strong odor of crushed geraniums. Souped up A wine that starts out as a lighter bodied and perhaps weaker flavor that is blended with a stronger, more robust wine. Sparging A process of adding carbonic gas to a wine just before bottling in order to add some slight effervescence to the wine. Spinning cone column Used to reduce the amount of alcohol in a wine. Stabilization The process of decreasing the volatility of a wine by removing particles that may cause unwanted chemical changes after the wine has been bottled. In winemaking wines are stabilized by fining, filtration, adding sulfur dioxide or techniques such as cold stabilization where tartrate chemicals are precipitated out. Stabilizer An additive such as potassium sorbate which is added to wines before they are sweetened. Unlike sulfites, these products do not stop fermentation by killing the yeast, rather they prevent re-fermentation by disrupting the reproductive cycle of yeast. Stretching Cutting or diluting a wine with water, often used to lower the alcohol level of the wine. In many wine regions this practice is illegal. Still wine Wine that is not sparkling wine. Stoving wine A production method of artificially mellowing wine by exposing it to heat. St?ck A large German oak barrel with the capacity of 317 gallons (1,200 liters) Stuck fermentation A fermentation that has been halted due to yeast prematurely becoming dormant or dying. There are a variety of causes for a stuck fermentation including high fermentation temperatures, yeast nutrient deficiency, or an excessively high sugar content. Sulfites Compounds which are added to wine to prevent oxidation, microbial spoilage, and further fermentation by the yeast. Sulphur dioxide A substance used in winemaking as a preservative. Sur lie A winemaking practice that involves prolonged aging on the dead yeast cells. S?ssreserve A reserve of unfermented grape juice that is added to wines as a sweetening device. Sweetness of wine Defined by the level of residual sugar in the final liquid after the fermentation has ceased. However, how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling. [edit] T Tannin Phenolic compound that give wine a bitter, dry, or puckery feeling in the mouth. Tartaric acid An important acid found in grapes that increases during the veraison period. Tartrates Crystalline deposits of the tartaric acids that precipitate out of the wine over time or through exposure to cold temperatures such as the process of cold stabilization. TCA An abbreviation for trichloroanisole which is the prime cause of wines developing the wine fault of cork taint. Terpene A class of unsaturated hydrocarbons that are responsible for certain aromas that are characteristic of a grape variety such as the petrol notes of mature Riesling or the floral aromas of Muscats. T?te de Cuv?e The juice that comes from the very first pressing of the grapes. After the free run juice, this is the highest quality juice with the best balance of phenols, sugars and acids. Toast The charcoal that is burned into the inside of wine casks. Topping The process of filling the headspace that is created inside a barrel through wine evaporation into the barrel wood. Total acidity The total amount of acidity (Tartaric, latic, malic, etc) in a wine as measured in grams per liter. Transfer method A method of sparkling wine production where a wine undergoes normal secondary fermentation in the bottle but then after the bottles are open, its contents transferred to a tank where they are filtered and then rebottled in small "splits" or large format size bottles. Also known as transvasage. Tun A wine cask that holds approximately, two butts, or 252 U.S. gallons. [edit] U Ullage Also known as headspace, the unfilled space in a wine bottle, barrel, or tank. Derrived from the French ouillage, the terms "ullage space" and "on ullage" are sometimes used, and a bottle or barrel not entirely full may be described as "ullaged". It also refers to the practice of topping off a barrel with extra wine to prevent oxidation. [edit] V VA lift Winemaking technique where the volatile acidity of a wine is deliberately elevated in order to enhance the fruitiness of wines that are meant to be consumed young. Vanillin An aldehyde found naturally in oak that imparts a vanilla aroma in wine. Varietal A wine made from a single grape variety Viertelst?ck A German wine barrel with the capacity of 80 gallons (300 liters) Vin de goutte French term for free run juice Vin de liqueur A fortified wine that has been fortified with alcohol prior to fermentation. Vin de paille French for "straw wine", a dried grape wine. Vin de presse The dark, tannic wine produced from pressing the cap of grape skins. Vin doux naturel A fortified wine that has been fortified with alcohol during fermentation. Example: Muscat de Beaumes de Venise Vin d'une nuit A French ros? that spends only one night in contact with the red grape skins. Vin gris A light pale ros? Vinegar A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Viniculture The art and science of making wine. Also called enology (or oenology). Not to be confused with viticulture. Vinification The process of making grape juice into wine. Vin jaune French for "yellow wine", a wine fermented and matured under a yeast film that protects it, similar to the flor in Sherry production. Vinimatic An enclosed fermentation tank with rotating blades that operates similar to a cement mixer with the propose of maximizing extraction during maceration and minimizing the potential for oxidation. Volatile acidity The level of fatty or volatile acids in a wine that are capable of evaporating at low temperatures. Acetic and carbonic acids are the most common volatile acids but butyric, formic and propionic acids can also be found in wine. Volatile phenols Phenolic compounds found in wine that may contribute to off odors and flavors that are considered wine faults. The most common types of volatile phenols found in wine are ethyl and vinyl phenols. To a limited degree some volatile phenols may contribute pleasing aromas that add to a wine's complexity, such as ethyl-4-guaiacol which imparts a smokey-spicy aroma. [edit] W Wine An alcoholic beverage made from the fermentation of unmodified grape juice. Wine cave A large cave that is excavated to provide a cool location for storing and aging wine. Similar to wine cellar. Wine cellar A cool, dark location in which wine is stored, often for the purpose of ageing. Wine fault Undesirable characteristics in wine caused by poor winemaking techniques or storage conditions. Winemaker A person engaged in the occupation of making wine. Wine-press A device, comprising two vats or receptacles, one for trodding and bruising grapes, and the other for collecting the juice. Winery A building, property, or company that is involved in the production of wine. Wood lactones The various esters that a wine picks up from exposure to new oak. These lactones are responsible for the creamy and coconut aromas and flavors that develop in a wine. [edit] Y Yeast A microscopic unicellular fungi responsible for the conversion of sugars in must to alcohol. This process is known as alcoholic fermentation. Yeast enzymes The enzymes within yeast cells that each act as a catalyst for a specific activity during the fermentation process. There are at least 22 known enzymes that are active during fermentation of wine. [edit] Z Zymology The science of fermentation.
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Madeira DOC
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Madeira is a fortified Portuguese wine made in the Madeira Islands. Some wines produced in small quantities in California and Texas are also referred to as "Madeira", or "Madera", though it is not correct. The wine is produced in a variety of styles ranging from dry wines which can be consumed on their own as an aperitif, to sweet wines more usually consumed with dessert. Cheaper versions are often flavoured with salt and pepper for use in cooking. The islands of Madeira have a long winemaking history dating back to the Age of Exploration when Madeira was a standard port of call for ships heading to the New World or East Indies. To prevent the wine from spoiling, neutral grape spirits were added. On the long sea voyages, the wines would be exposed to excessive heat and movement which transformed the flavour of the wine as the wine producers of Madeira found out when an unsold shipment of wine returned to the islands after a round trip. Today, Madeira is noted for its unique winemaking process which involves heating the wine up to temperatures as high as 60 ?C for an extended period of time and deliberately exposing the wine to some levels of oxidation. Because of this unique process, Madeira is a very robust wine that can be quite long lived even after being opened. Most countries limit the use of the term Madeira or Mad?re to only those wines that come from the Madeira Islands. In Europe, this principle is enshrined in the European Union by Protected Designation of Origin (PDO) status.
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Complexa is red Portuguese wine grape used in the production of Madeira. The grape was created as a crossing of Castelao, Muscat Hamburg and Tintinha in the 1960s. The grape provides a deep color with less tannins than the commonly used Tinta Negra Mole.
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Esganiso
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Cerceal
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Esgana C?o
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Esganinho
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Esgana Cao
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Sercial is the name applied of a white grapes grown in Portugal, especially on the island of Madeira, and gives its name to the dryest of the four classic varieties of Madeira fortified wine. The grape is grown in diminishing quantities at the southern end of the island, following phylloxera devastated the Madeira's vineyards the grape became more common on the mainland, there known as Esgana or Esgana C?o. Its late ripening allows it to retain its characteristic acidity. The anglicised name Sercial came to be associated with the Madeira style rather than the grape variety, being the lightest, most acid and delicate expression of Madeira that takes the longest to mature. However, EU rules for varietal names on wine labels now require Madeiras labelled Sercial to be made from minimum 85% Sercial.
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Gouveio
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Verdelho is a white wine grape grown throughout Portugal, though most associated with the island of Madeira, and also gives its name to one of the four main types of Madeira wine. At the turn of the 20th century it was the most widely planted white grape in Madeira.
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Verdelho
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North Coast
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North Coast (AVA)
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The North Coast AVA is an American Viticultural Area in the state of California that encompasses grape-growing regions in six counties located north of San Francisco: Lake, Marin, Mendocino, Napa, Sonoma, and Solano. This large appellation covers over 3,000,000 acres (12,000 km) and includes a number of smaller sub-appellations that all share the common ecology trait of having its weather affected by the cool fog and breezes of the Pacific Ocean.
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North Coast AVA
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The Yountville AVA is an American Viticultural Area located within Napa Valley AVA and centered around the town Yountville, California. The town's founder George Calvert Yount planted the first vineyard in this area around 1836. Yountville AVA is one of the coolest wine regions in Napa Valley, which helps contribute to a long growing season. The area is particularly known for its very tannic Cabernet Sauvignon varietal wines that have the capability of aging well in the bottle.
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Yountville AVA
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1069
a
Concept
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Rutherford (AVA)
  and
Rutherford
broader
  and
broaderTransitive
  and
definition
The Rutherford AVA is an American Viticultural Area located within Napa Valley AVA and centered around the town of Rutherford, California. The area is known for its unique terroir particularly with its Cabernet Sauvignon. The well drained soil of this area is composition of gravel, loam and sand with volcanic deposits and marine sediments from the Franciscan Assemblage. The appellation accounts for only 6,650 acres (27 km) in the center of Napa Valley but has been home to some of the regions most historic and world renowned wineries such as Beaulieu Vineyards and Inglenook Winery.
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Rutherford AVA
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228
a
Concept
altLabel
Stags Leap District (AVA)
,
Stags Leap
,
Stags Leap AVA
,
Stag's Leap District AVA
  and
Stags Leap District
broader
  and
broaderTransitive
  and
definition
The Stags Leap District AVA is an American Viticultural Area located within the Napa Valley AVA 6 miles (9.7 km) north of the city of Napa, California. The Stags Leap District was the first appellation to be designated an AVA based on the unique terroir characteristics of its soil. The soil of this region include loam and clay sediments from the Napa River and volcanic soil deposits left over from erosion of the Vaca Mountains. Like many Napa Valley AVAs, Stags Leap District is particularly known for it Cabernet Sauvignon. In 1976 at the Judgement of Paris wine tasting, the 1973 Stag's Leap Wine Cellars Cabernet from the area that would become this AVA won first place in the red wine category, beating out classified Bordeaux estates. Today, the Stags Leap District is home to twenty different wineries.
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Stags Leap District AVA
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514
a
Concept
altLabel
Mount veeder
,
Mt veeder AVA
,
Mount Veeder (AVA)
,
Mt. Veeder
,
Mt. Veeder AVA
,
Mt Veeder AVA
,
Mt. Veeder (AVA)
  and
Mt Veeder
broader
  and
broaderTransitive
  and
definition
Mount Veeder AVA is an American Viticultural Area located within Napa Valley AVA among the Mayacamas Mountains. The boundaries of this appellation include 25 square miles (64.7 km) with 1,000 acres (400 ha) planted on thin volcanic soil. Many vineyards are found on the steep mountain face some as steep as 30?. The steepness of the angle gives the vineyards benefits of more direct sunlight and better drainage. The unique sense of place, or terroir of Mount Veeder AVA produces wines that are typically powerful in structure - depending on how they are made and how the vines are tended. For example, Cabernet Sauvignon grown on the mountain commonly shows "briary" flavors, moderate to bold tannins and herbal, floral aromatics. With the increasing interest in wine in America, wines grown in sub appellation AVA's such as Mount Veeder are gaining recognition for their unique sense of terroir.
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Mount Veeder AVA
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836
a
Concept
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Calistoga
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  and
broaderTransitive
744
a
Concept
broader
broaderTransitive
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narrower
,
253
a
Concept
altLabel
Ben Lomond (disambiguation)
,
Ben Lomond Mountain
  and
Ben Lomond Mountain (AVA)
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,
  and
broaderTransitive
,
  and
definition
The Ben Lomond Mountain AVA is an American Viticultural Area in Santa Cruz County, California, located on the western edge of the Santa Cruz Mountains. Vineyards were first planted on the mountain in the 1860s, but viticulture there has been difficult. The appellation reaches altitudes as high as 2,600 feet (792 m) above sea level, placing it above much of the fog that rolls in from the Pacific Ocean, ensuring long hours of sunlight. However, Ben Lomond Mountain has been especially impacted by Pierce's Disease, and birds and deer are more plentiful here than other wine regions in California. Beauregard Vineyards in the only winery that currently produces wine that carries the Ben Lomond Mountain AVA designation.
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Ben Lomond Mountain AVA
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source
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,
,
,
,
,
,
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,
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,
,
,
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,
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820
a
Concept
altLabel
Suisun
,
Suisun Valley (AVA)
  and
Suisun Valley
broader
  and
broaderTransitive
  and
definition
The Suisun Valley AVA, is an American Viticultural Area in Solano County, California, at the southern end of the Coast Range bordering the Napa Valley region. It was established as a wine appellation of origin on December 27, 1982.
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Suisun Valley AVA
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source
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,
,
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,
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,
,
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,
,
,
,
,
,
,
,
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narrowerTransitive
1198
a
Concept
altLabel
San Ysidro District
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  and
broaderTransitive
  and
definition
The San Ysidro District AVA is an American Viticultural Area located in Santa Clara County, California. It is part of the larger Santa Clara Valley AVA and is located in the foothills of the Diablo Range. San Ysidro District is significantly cooler than other parts of Santa Clara Valley. Cooling breezes can reach the area via the Pajaro River which cuts into the nearby foothills.
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San Ysidro District AVA
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1174
a
Concept
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Santa Clara Valley (AVA)
  and
Santa Clara
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  and
broaderTransitive
  and
definition
The Santa Clara Valley AVA is an American Viticultural Area located in Santa Clara County, California. The area served an important role in the early history of California wine and was home to the pioneer winemakers Paul Masson and Charles Lefranc. The growth of the technology sector in the region saw the area christened as Silicon Valley with vineyards being uprooted to make way for urban development. Today the majority of the remaining vineyards are found west of the Santa Cruz Mountains near San Jose. The AVA is home to two smaller AVAs, Pacheco Pass AVA and San Ysidro District AVA.
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Santa Clara Valley AVA
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1041
a
Concept
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Pacheco
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,
  and
broaderTransitive
,
  and
definition
The Pacheco Pass AVA is an American Viticultural Area located in the Santa Clara and San Benito counties of California. It is part of the larger San Francisco Bay AVA. The pass is a 15 miles (24 km) long corridor between the San Francisco Bay area to the west and the San Joaquin Valley to the east. State Route 152 passes through the center of the wine region. Pacheco Pass was granted AVA status in 1984 following a petition by the Zanger family, who continue to operate the only commercial winery in the appellation, Zanger Vineyards.
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Pacheco Pass AVA
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,
880
a
Concept
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,
  and
broaderTransitive
,
  and
definition
The San Francisco Bay AVA is a large American Viticultural Area centered around the San Francisco Bay Area of Northern California. The AVA includes the counties of Alameda, Contra Costa, Santa Clara, San Francisco and San Mateo as well as parts of Santa Cruz and San Benito counties. The AVA was created in 1999 and encompasses over 1,500,000 acres (6,100 km). The AVA falls within the larger Central Coast AVA, four smaller designated AVAs are contained within it: Livermore Valley AVA, Pacheco Pass AVA, San Ysidro District AVA, and Santa Clara Valley AVA.
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San Francisco Bay AVA
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,
1169
a
Concept
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Livermore Valley
  and
Livermore
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  and
broaderTransitive
  and
definition
The Livermore Valley AVA is an American Viticultural Area in Alameda County, California, surrounding the city of Livermore in the Tri-Valley region. Both the AVA and the city are named after Robert Livermore, a landowner whose holdings encompassed the valley. The groundwater basin underlying the valley is the Livermore Basin, the largest sub-unit of which is the Mocho Subbasin. The Livermore Basin is one of five aquifers in the San Francisco Bay Area that supply most of the metropolitan Bay Area population. The entire Livermore Basin aquifer faces a concern over elevated total dissolved solids by the year 2020 due to an expanding human population leading to higher rates of return water flows to the aquifer containing certain salts.
exactMatch
lat
37.65000152587891
long
-121.7600021362305
page
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Livermore Valley AVA
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,
,
1009
a
Concept
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Central Coast (wine)
,
Central Coast (AVA)
  and
Central Coast
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,
  and
broaderTransitive
,
  and
definition
The Central Coast AVA is a large American Viticultural Area that spans from Santa Barbara County in the south to the San Francisco Bay Area in the north. The boundaries of the Central Coast include portions of six counties. With around 100,000 acres (400 km) planted to wine grapes, Chardonnay accounts for more than half of the total. Within this larger AVA are several smaller appellations that share the same cooling influence from the Pacific Ocean.
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lat
36
long
-121.1999969482422
page
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Central Coast AVA
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118
a
Concept
altLabel
Rh?ne Rangers
,
Rhone Ranger
  and
Rhone rangers
definition
The Rhone Rangers are a group of winemakers who promote the use of grape varieties from the Rh?ne Valley in the south of France. They are mostly based in the Central Coast of California and are now organized into a not-for-profit organization for the promotion of wines containing at least 75% of the 22 Rh?ne grape varieties. Their name is a pun on The Lone Ranger. Originally formed in the 1980s, with no formal structure or organization, the group disbanded in the early 1990s. It was revived again in the late 1990s and is considered a catalyst in making Syrah more prevalent on the Californian wine landscape. The structure is loosely based on that of the Zinfandel Advocates and Producers or ZAP which has been equally successful in promoting Zinfandel in the industry. Today its membership also includes wineries from Washington State, Idaho and Virginia.
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Rhone Rangers
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,
171
a
Concept
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New World wines
,
New World (disambiguation)
,
New World Wine
,
New World Wines
,
New world (wine)
,
New World (wine)
  and
New world wine
definition
New World wines are those wines produced outside the traditional wine-growing areas of Europe, in particular from Argentina, Australia, Canada, Chile, Mexico, New Zealand, South Africa and the United States.
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New World wine
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384
a
Concept
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Constantia
,
Vin de Constance
  and
Constantia dessert wine
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broaderTransitive
592
a
Concept
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narrower
,
,
,
,
1049
a
Concept
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Fondillon
broader
broaderTransitive
definition
Fondill?n is a special style of wine produced in the Alicante D.O. in Spain. Fondill?n is a red wine produced in an oxidised style from overripe Monastrell grapes, and is typically semi-sweet. Its alcohol level is similar to many fortified wines, although Fondill?n is not fortified. Fondill?n is typically bottled and sold after an extended period of aging in barrel. It can either be vintage-dated or come from a solera. Common pairings include cheese, in particular blue cheese, as well as chocolate and chocolate-based desserts.
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Fondill?n
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,
,
562
a
Concept
broader
broaderTransitive
definition
Pro?ek is a sweet dessert wine that is traditionally from the Balkans and made using dried wine grapes. Good quality Pro?ek is usually much more expensive by volume than other wines due to an average of seven times more grapes being needed to make the same amount of wine. Pro?ek is often confused with Italian Prosecco, which is a sparkling wine.
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Pro?ek
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source
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,
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,
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,
,
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narrowerTransitive
392
a
Concept
broader
  and
broaderTransitive
  and
exactMatch
narrower
371
a
Concept
altLabel
El Puerto de Santa Maria, Cadiz
,
Puerto de Santa Maria
,
El Puerto de Santa Mar?a, Spain
,
El puerto de santa maria
,
Puerto de santa maria
,
El Puerto de Santa Mar?a, C?diz
,
El Puerto de Santa Maria
,
Puerto de Santa Mar?a
,
El Puerto
,
El puerto de santa mar?a
,
PSM
,
Puerto de santa mar?a
,
Puerto Santa Maria
  and
El Puerto de Santa Maria, Spain
broader
broaderTransitive
definition
El Puerto de Santa Mar?a is a municipality located on the banks of the Guadalete River in the province of C?diz, Spain. As of 2009, the city has a population of c. 88,000, of which some 50,000 live in the urban center, and the remainder in the surrounding areas. The town of El Puerto de Santa Mar?a is 10 km north east of C?diz across the bay of C?diz and is best known for having been the port from which Columbus sailed on his second voyage to the Americas.
exactMatch
lat
36.59999847412109
long
-6.216666698455811
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,
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prefLabel
El Puerto de Santa Mar?a
related
,
18
a
Concept
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History of sherry
broader
broaderTransitive
definition
The history of Sherry is closely linked with that of Spanish wine production, particularly the political fortunes of the C?diz region, where it originated with the early Phoenician settlement of the Iberian peninsular. The triangular region between the towns of Jerez de la Frontera, El Puerto de Santa Mar?a, and Sanl?car de Barrameda still marks the limits of the modern denominaci?n. One of the world's oldest wines, its considerable evolution has been marked by the influence of many of the world's greatest empires and civilizations: the Phoenicians, Greeks, Romans, Moors, Spanish and British. Today, while Sherry does not enjoy the level of popularity it once did, it remains one of the wine world's most unusual and historical expressions.
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page
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History of Sherry
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,
309
a
Concept
altLabel
Soleras
,
Criaderas and Soleras
  and
Solara System
broader
  and
broaderTransitive
  and
definition
Solera is a process for aging liquids such as wine, beer, vinegar, and brandy, by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years. A solera is literally the set of barrels or other containers used in the process. Products which are often solera aged include Sherry, Madeira, Port wine, Marsala, Mavrodafni, Muscat, and Muscadelle wines; Balsamic, Commandaria, and Sherry vinegars; Spanish brandy; and rums.
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Solera
related
,
a
Concept
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Hermann wine region
  and
Hermann
broader
broaderTransitive
definition
The Hermann AVA is an American Viticultural Area located in Gasconade County, Missouri and entirely contained within the larger Ozark Mountain AVA. The wine appellation is located on the southern side of the Missouri River near the town of Hermann, about halfway between St. Louis and Jefferson City. The AVA covers the northern-most hills of the Ozark Plateau with many of the 200 acres (80 hectares) of vineyards planted along hillside locations. As of 2007, seven wineries were producing wine in appellation, including Missouri's largest winery, Stone Hill Winery. The area is a flood plain with alluvial soil deposits up to 30 feet (9 m) deep. Growing conditions in the area have been compared to those in southern and eastern Germany. A wide variety of grapes are grown in Hermann, including Vitis vinifera, Vitis labrusca, and French hybrids.
exactMatch
lat
38.68000030517578
long
-91.45999908447266
page
prefLabel
Hermann AVA
related
71
a
Concept
altLabel
Jerez Dulce
,
Cream Sherry
,
Sherry (disambiguation)
,
Sherry wine
,
Sweet sherry
,
Sherries
  and
Cream sherry
broader
broaderTransitive
definition
Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called vino de Jerez. The word "sherry" is an anglicization of Jerez. In earlier times, sherry was known as sack (from the Spanish saca, meaning "a removal from the solera"). In Europe, "Sherry" is a protected designation of origin; in Spanish law, all wine labeled as "sherry" must legally come from the Sherry Triangle, which is an area in the province of C?diz between Jerez de la Frontera, Sanl?car de Barrameda, and El Puerto de Santa Mar?a. In 1933 the Jerez Denominaci?n de Origen was the first Spanish denominaci?n to be officially recognized in this way, officially named D.O. Jerez-Xeres-Sherry and sharing the same governing council as D.O. Manzanilla Sanl?car de Barrameda. After fermentation is complete, sherry is fortified with brandy. Because the fortification takes place after fermentation, most sherries are initially dry, with any sweetness being added later. In contrast, port wine (for example) is fortified halfway through its fermentation, which stops the process so that not all of the sugar is turned into alcohol. Sherry is produced in a variety of styles, ranging from dry, light versions such as finos to darker and heavier versions known as olorosos, all made from the Palomino grape. Sweet dessert wines are also made, from Pedro Ximenez or Moscatel grapes. Sherry is regarded by many wine writers as "underappreciated" and a "neglected wine treasure".
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prefLabel
Sherry
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555
a
Concept
altLabel
Denominacion
,
Designation of Origin
,
Denominacion de origen
,
DO
,
Denomination of Origin
,
Denominacion de Origen
,
Denominaci?n de Origen Controlada
,
Denominaci?n de Origen Calificada
,
Designation of origin
,
Denominaci?n de origen calificada
,
Denominaci?n de origen
,
Denomination of origin
,
Denominacion de Origen Controlada
,
Denominacion de Origen Calificada
  and
DOCa
broader
broaderTransitive
definition
Denominaci?n de Origen (Designation of Origin - DO) is part of a regulatory classification system primarily for Spanish wines but also for other foodstuffs like honey, meats and condiments. In wines it parallels the hierarchical system of France (1935) and Italy (1963) although Rioja (1925) and Sherry (1933) preceded the full system. In foods it performs a similar role, namely regulation of quality and geographical origin among Spain's finest producers. There are five other designated categories solely for wine and a further three specifically covering food and condiments, all recognised by the European Union (EU). In Catalonia, two further categories - Q and A - cover traditional Catalonian artisan food produce, but were not recognised by the EU as of 2007.
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page
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Denominaci?n de Origen
related
338
a
Concept
broader
broaderTransitive
definition
Contraviesa-Alpujarra is a Spanish geographical indication for Vino de la Tierra wines located in the Alpujarras mountains, in the autonomous region of Andalusia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the following municipalities: Albond?n, Albu?ol, Almeg?jar, C?diar, C?staras, Lobras, Murtas, Polopos, Rubite, Sorvil?n, Torvizc?n, Tur?n, and Ug?jar, in the province of Granada. It acquired its Vino de la Tierra status in 2004.
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page
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Contraviesa-Alpujarra
related
,
312
a
Concept
definition
Vino de la Tierra is a quality of Spanish wine that designates the rung below the mainstream quality wine indication of Denominaci?n de Origen (DO). It is the equivalent of the French vin de pays. It covers not only still wine but also sparkling wine and fortified wine. It represents a higher quality than table wine. The labels of Vino de la Tierra wines are allowed to state the year of vintage and the grape varieties used in its production. In 2008 there were 43 registered Vino de la Tierra wines in Spain.
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prefLabel
Vino de la Tierra
related
680
a
Concept
altLabel
Norte de Almeria
broader
broaderTransitive
definition
Norte de Almer?a is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Andalusia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the following municipalities: Chirivel, Mar?a, V?lez-Blanco and V?lez-Rubio, in the north of the province of Almer?a. It acquired its Vino de la Tierra status in 2008.
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Norte de Almer?a
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,
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source
,
519
a
Concept
altLabel
Galvez (Vino de la Tierra)
broader
broaderTransitive
definition
G?lvez is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Castile La Mancha. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the municipalities of Cuerva, G?lvez, Guadamur, Menasalbas, Mazarambroz, Pol?n, Pulgar, San Mart?n de Montalb?n and Totan?s, located in the province of Toledo, in Castile La Mancha, Spain. It acquired its Vino de la Tierra status in 1988.
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G?lvez (Vino de la Tierra)
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,
  and
source
,
1043
a
Concept
altLabel
Sierra Norte de Sevilla
broader
broaderTransitive
definition
Sierra Norte de Sevilla is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Andalusia, southern Spain. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the municipalities of Cazalla de la Sierra, Constantina, Guadalcanal and Alan?s, in the province of Seville. It acquired its Vino de la Tierra status in 2004.
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Sierra Norte de Sevilla (Vino de la Tierra)
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,
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169
a
Concept
altLabel
Alamis
,
Pedro
,
Pedro Jim?nez
,
Alam?s
,
Xim?nez
,
Pedro Ximenez
,
Pedro Jimenez
  and
PX
broader
broaderTransitive
definition
Pedro Xim?nez (also known as PX and many other variations) is the name of a white grape grown in certain regions of Spain, and also a varietal wine, an intensely sweet, dark, dessert sherry. Pedro Gim?nez (Pedro Jim?nez) is a widely grown criolla variety in South America whose relationship to Pedro Xim?nez is uncertain, as it shows ampelographic differences.
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page
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prefLabel
Pedro Xim?nez
related
1046
a
Concept
broader
broaderTransitive
definition
Oloroso is a variety of sherry produced by oxidative aging. It is normally darker than amontillado and has a higher glycerine content, which makes it smoother and less dry. Oloroso is usually dark and nutty. Unlike the fino and amontillado sherries, in oloroso sherries the flor yeast is suppressed by fortification at an earlier stage. This causes the finished wine to lack the fresh yeasty taste of the fino sherries. Without the layer of flor, the sherry is exposed to air through the slightly porous walls of the American or Canadian oak casks, and undergoes oxidative aging. As the wine ages, it becomes darker and stronger and is often left for many decades. Oloroso sherry is also the base for many of the sweet sherries developed for the international market, such as Bristol Cream, in which oloroso is sweetened and sometimes has the colour removed by charcoal filtering to achieve a desired effect.
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,
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Oloroso
related
1125
a
Concept
altLabel
Blind taste tests
,
Blind tastings
,
Blind wine tasting
,
Wine serving temperature
,
Wine appreciation
,
Vertical and horizontal wine tasting
,
Blind tasting of wines
,
Tasting note
,
Taste (wine)
,
Tasting flight
,
Wine taster
,
Winetasting
,
Taste-vin
,
Wine serving temperatures
,
Blind taste
,
Wine critics
,
Blind tastings of wine
,
Wine degustation
,
Blind wine tastings
  and
Wine-tasting
broader
broaderTransitive
definition
Wine tasting (often, in wine circles, simply tasting) is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onwards. Modern, professional wine tasters use a constantly evolving formal terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tasting may use similar terminology, usually involving a much less analytical process for a more general, personal appreciation.
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page
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Wine tasting
related
404
a
Concept
altLabel
Fermentation wine
,
Ferment (wine)
,
Fermented (wine)
,
Whole cluster fermentation
,
Vinified
,
Cuvaison
,
Fermentation
,
Fermentation of wine
,
Fermenting (wine)
,
Wine fermentation
,
Fermentations (wine)
  and
Fermenting wine
broader
broaderTransitive
definition
The process of fermentation in wine is the catalyst function that turns grape juice into an alcoholic beverage. During fermentation, yeast interact with sugars in the juice to create ethanol, commonly known as ethyl alcohol, and carbon dioxide. In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a secondary fermentation. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines.
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page
prefLabel
Fermentation (wine)
related
677
a
Concept
altLabel
Mavrodaphne
broader
broaderTransitive
definition
Mavrodafni is both a black wine grape indigenous to the Achaia region in Northern Peloponnese, Greece, and the sweet, fortified wine produced from it.
exactMatch
page
prefLabel
Mavrodafni
related
,
,
379
a
Concept
broader
broaderTransitive
exactMatch
page
prefLabel
Residual sugar
related
1007
a
Concept
altLabel
Savennieres AOC
,
Savenni?res-Coul?e-de-Serrant AOC
,
Savenni?res-Coul?e-de-Serrant
,
Savenni?res-Coul?e de Serrant AOC
,
Savenni?res-Roche-aux-Moines AOC
,
Savenni?res-Roche-aux-Moines
,
Savenni?res-La Roche-aux-Moines AOC
,
Coulee de Serrant
,
Savenni?res-La Roche-aux-Moines
,
Savenni?res (AOC)
,
Savenni?res-Coul?e de Serrant
,
Savenni?res AOC
,
Savennieres wine
,
Savenni?res (wine)
  and
Coul?e de Serrant
broader
broaderTransitive
definition
Savenni?res wine is produced around Savenni?res in Loire Valley wine region, and the production region is situated on the north bank of the Loire River, in the Anjou-Saumur subregion. Savenni?res is a white wine produced from the grape variety Chenin Blanc, and is almost always dry. There are three Appellation d'origine contr?l?es (AOCs) for Savenni?res wine: Savenni?res, covering most of the vineyards, and the enclaves Savenni?res-Roche-aux-Moines and Savenni?res-Coul?e-de-Serrant. The area allowed for Savenni?res AOC spreads over 3 hills of schist, located on the right (northwest) bank of the Loire river, totaling about 300 hectares (740 acres), situated in three communes: Savenni?res, Bouchemaine and La Possonni?re. Of these, about 146 hectares (360 acres) are actually planted with vineyards. Savenni?res-Roche-aux-Moines covers 33 hectares (82 acres) and Savenni?res-Coul?e-de-Serrant covers 7 hectares (17 acres). Savenni?res was originally defined as an AOC in 1952, and was revised in 1996 to introduce designations for sweet wines.
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page
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Savenni?res wine
related
,
134
a
Concept
altLabel
Quart de Chaume
,
Coteaux du Layon AOC
,
Coteaux-du-Layon
,
Coteaux du Layon (AOC)
  and
Coteaux du layon
broader
  and
broaderTransitive
  and
definition
Coteaux du Layon is an Appellation d'origine contr?l?e (AOC) for sweet white wine in the Loire Valley wine region of France. Coteaux du Layon is situated in the Anjou district of the region, along the river Layon, which is a tributary of the Loire River. Six of the villages, namely Beaulieu-sur-Layon, Faye-d'Anjou, Rablay-sur-Layon, Rochefort-sur-Loire, Saint-Aubin-de-Luign? and Saint-Lambert-du-Lattay are allowed to add their name to that of the appellation. Usually, the "de" or "sur" part is dropped, to give names like Coteaux du Layon Beaulieu and Coteaux du Layon Saint-Aubin. Furthermore, two villages within the Coteaux du Layon area form their own respective AOC ? Bonnezeaux and Chaume. Finally, a favoured enclave within Chaume is a separate AOC under the name Quarts de Chaume. For the geographically delimited AOCs, required grape maturity is higher and allowed yield is lower. The best vineyards are generally located on the north bank of the Layon, where they enjoy a good sun exposure on roughly south-facing slopes. Coteaux du Layon including its enclave appellations cover about 1,400 hectares (3,500 acres) in the early 2000s. The wines of Coteaux du Layon are all made from Chenin Blanc, locally often called Pineau de la Loire. Often, the grapes are harvested when they are affected by noble rot, but can also be very ripe or have sun-dried on the vine, so-called passerill? grapes. While Coteaux du Layon wines are never dry, the level of sweetness varies. Simpler wines from the basic appellation could best be described as semi-sweet, while some producers ? nicknamed "sugar hunters" ? produce very sweet wines with an intense botrytis character similar to a Trockenbeerenauslese. Some, but not all of these very sweet wines are labelled S?lection de Grains Nobles. However, it has been claimed that since the late 1990s, fewer producers try to get the sweetness of their wines up to the very extreme levels sought by many "sugar hunters" during the 1990s. The combination of sweetness and the high acidity of Chenin Blanc, especially when grown in a relatively cold wine region such as Loire, makes many Coteaux du Layon wines very long-lived; several decades is not unusual. Indeed, since many young Chenin Blanc wines tend to be rather neutral in character, many of the traditionally made wines have been intended to be at their best with significant bottle age, after they have developed mature aromas of honey, nuts and straw. Some very sweet wines rely more on aromas of dried apricots and other botrytis flavours present already in the young wine.
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Coteaux du Layon
related
,
165
a
Concept
altLabel
Chaptalisation
  and
Enrichment (wine)
broader
broaderTransitive
definition
Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation. The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal. This process is not intended to make the wine sweeter, but rather to provide more sugar for the yeast to ferment into alcohol. Chaptalization has generated controversy and discontent in the French wine industry due to advantages that the process is perceived to give producers in poor climate areas. In response to violent demonstrations by protesters in 1907, the French government began regulating the amount of sugar that can be added to wine. Chaptalization is sometimes referred to as enrichment, for example in the European Union wine regulations specifying the legality of the practice within EU. The legality of chaptalization varies by country, region, and even wine type. In general, it is legal in regions that produce grapes with low sugar content. Chaptalization is prohibited in Australia, Austria, California, Italy, and South Africa. Germany prohibits the practice for making Pr?dikatswein. It is generally permitted in regions where grapes tend to have low sugar content, including regions in France, Germany, and the United States.
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page
,
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Chaptalization
related
416
a
Concept
altLabel
Non-grape based wines
,
Marijuana wine
  and
Non-grape based wine
broader
broaderTransitive
definition
The term wine can sometimes include alcoholic beverages that are not grape-based. This can include wines produced from fruits like apples and elderberries, starches like rice, as well as flowers and weeds like dandelion and marijuana. The most common, narrow definition of wine relates to the product of fermented grape juice, though it is sometimes broadened to include any beverage with a fermentation based on the conversion of a sugar solution into alcohol (fermented beverages based on hydrolyzed barley such as beer are often excluded). Some drinks such as cider, mead and perry are also excluded from this broad definition of wine for historical reasons. In many areas of the world, the commercial use of the word "wine" is protected by law. In the European Union "wine" is legally defined only as the fermented juice of grapes.
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page
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Non-grape-based wine
related
,
,
,
,
90
a
Concept
altLabel
Acid of apples
,
Malic Acid
,
Malates
,
Apple acid
,
E349
,
Malic
,
Malic (acid)
,
HO2CCH2CHOHCO2H
,
Coumalic acid
,
Hydroxybutanedioic acid
,
E296
  and
Malate
broader
broaderTransitive
definition
Malic acid is an organic compound with the formula HO2CCH2CHOHCO2H. This carboxylic diacid is the active ingredient in many sour or tart foods. Malic acid is found mostly in unripe fruits. Malic acid has two stereoisomeric forms (- and -enantiomers), though only the -isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
exactMatch
page
  and
prefLabel
Malic acid
related
,
825
a
Concept
altLabel
Sagardoa
  and
Sagardo
broader
broaderTransitive
definition
A sagardotegi is a type of cider house found in the Basque Country. Modern sagardotegis can broadly be described as a cross between a steakhouse and a cider house. Most Basque cider, like most cider varieties in Spain, is called "natural" because, unlike many other European varieties, it is still, instead of sparkling. It normally contains 4-6% alcohol and is served directly from the barrel in a sagardotegi.
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page
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Sagardotegi
related
,
190
a
Concept
broader
broaderTransitive
definition
A cider house is an establishment, often little more than a room in a farmhouse or cottage, that sells alcoholic cider for consumption on the premises. Historically, some cider houses also sold cider "to go", for consumption off the premises.
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page
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Cider house
related
  and
source
,
102
a
Concept
altLabel
Draff
,
Brewer grains
,
Pomaces
  and
Grape marc
broader
broaderTransitive
definition
Pomace or marc is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit. Grape pomace has traditionally been used to produce pomace brandy and grape seed oil. Today, it is mostly used as fodder or fertilizer.
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page
,
  and
prefLabel
Pomace
related
262
a
Concept
altLabel
Recioto
,
Raisin wine
,
Passerill?
,
Vin de paille
,
Passerillage
,
Straw wines
,
Vin de Paille
,
Passito
,
Dried grape wine
  and
Torcolato
broader
  and
broaderTransitive
  and
definition
Straw wine, or raisin wine, is a wine made from grapes that have been dried to concentrate their juice. The result is similar to that of the ice wine process, but suitable for warmer climates. The classic method dries clusters of grapes on mats of straw in the sun, but some regions dry them under cover, some hang up the grapes, and the straw may be replaced by modern racks. The technique dates back to pre-Roman times, and most production of these wines has been in Northern Italy and the French Alps. However producers in other areas are now starting to experiment with the method. Straw wines are typically sweet to very sweet white wines, similar in density and sweetness to Sauternes and capable of long life. The low yields and labour-intensive production method means that they are quite expensive. Around Verona red grapes are dried, and are fermented in two different ways to make a dry red wine and a sweet red wine (Recioto della Valpolicella).
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page
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Straw wine
related
149
a
Concept
altLabel
Scavigna rosso
,
Scilla (wine)
,
IGT Scilla
,
Arghilla wine
,
Condoleo (wine)
,
Calabria (wine)
,
Scilla (IGT)
,
Valdamato (wine)
,
Lamezia rosso riserva
,
Verbicaro (DOC)
,
Melissa rosso riserva
,
Melissa (wine)
,
Savuto (DOC)
,
Lamezia bianco
,
Cir? wine
,
DOC Bivongi
,
Costa Viola (IGT)
,
Verbicaro rosato
,
Lamezia rosso
,
Valle del Crati wine
,
IGT Arghilla
,
Pollino (wine)
,
Donnici DOC
,
Scavigna (DOC)
,
Costa Viola IGT
,
Valle del Crati (IGT)
,
Savuto (wine)
,
Pellaro IGT
,
Costa Viola wine
,
Verbicaro (wine)
,
Verbicaro wine
,
Melissa rosso
,
Arghilla (IGT)
,
DOC Melissa
,
IGT Val di Neto
,
IGT Calabria
,
San Vito di Luzzi wine
,
Pollino wine
,
Lipuda wine
,
Lamezia wine
,
Melissa bianco
,
Lipuda (IGT)
,
Scavigna (wine)
,
Val di Neto (IGT)
,
Scavigna bianco
,
Lamezia rosato
,
Donnici rosso riserva
,
Locride IGT
,
Cir? (DOC)
,
Pollino rosso
,
Val di Neto (wine)
,
IGT Esaro
,
Scavigna wine
,
Valle del Crati IGT
,
Calabria IGT
,
IGT Lipuda
,
Greco di Bianco wine
,
DOC Savuto
,
Valdamto IGT
,
Bivongi rosso
,
Greco di Bianco (DOC)
,
Lamezia novello
,
Esaro (wine)
,
Greco di Bianco DOC
,
Donnici (wine)
,
DOC Cir?
,
Greco di Bianco (wine)
,
DOC Verbicaro
,
Bivongi rosato
,
Palizzi (IGT)
,
Bivongi novello
,
Scavigna DOC
,
San Vito di Luzzi (DOC)
,
Donnici bianco
,
Locride wine
,
Valdamato (IGT)
,
DOC Lamezia
,
Ciro (DOC)
,
Esaro wine
,
DOC Donnici
,
Bivongi (wine)
,
Condoleo IGT
,
Lipuda IGT
,
Lamezia DOC
,
Ciro DOC
,
Locride (wine)
,
DOC Greco di Bianco
,
DOC Ciro
,
Sant'Anna di Isola Capo Rizzuto DOC
,
Lipuda (wine)
,
Verbicaro DOC
,
Lamezia Greco
,
Melissa wine
,
Arghill? (wine)
,
Wines of Calabria
,
Donnici wine
,
Savuto wine
,
IGT Valdamato
,
Bivongi rosso riserva
,
Verbicaro rosso
,
Val di Neto wine
,
Donnici rosato
,
Pellaro wine
,
Calabria (IGT)
,
DOC Bianco
,
Arghilla IGT
,
Verbicaro rosso riserva
,
Donnici rosso novello
,
Bivongi wine
,
Savuto DOC
,
DOC Scavigna
,
IGT Locride
,
Cir? DOC
,
Scilla IGT
,
Melissa (DOC)
,
Bivongi (DOC)
,
Lamezia (wine)
,
Pollino rosso superiore
,
Ciro wine
,
Costa Viola (wine)
,
San Vito di Luzzi DOC
,
Pellaro (wine)
,
IGT Valle del Crati
,
IGT Palizzi
,
Calabria wine
,
San Vito di Luzzi rosato
,
Scilla wine
,
Cir? rosso
,
Lamezia (DOC)
,
Palizzi IGT
,
San Vito di Luzzi rosso
,
Arghill? (IGT)
,
Palizzi wine
,
Cir? rosato
,
IGT Pellaro
,
Esaro (IGT)
,
IGT Condoleo
,
San Vito di Luzzi bianco
,
Bivongi DOC
,
Arghill? wine
,
Ciro (wine)
,
DOC San Vito di Luzzi
,
Verbicaro bianco
,
San Vito di Luzzi (wine)
,
Arghilla (wine)
,
Pollino DOC
,
Savuto superiore
,
DOC Pollino
,
Condoleo wine
,
Donnici rosso
,
IGT Costa Viola
,
Bianco DOC
,
Donnici (DOC)
,
Valdamato IGT
,
Valle del Crati (wine)
,
Esaro IGT
,
Melissa DOC
,
Sant'Anna di Isola Capo Rizzuto rosso o rosato
,
Valdamato wine
,
Arghill? IGT
,
Condoleo (IGT)
,
IGT Arghill?
,
Pellaro (IGT)
,
Bivongi bianco
,
Greco di Bianco
,
Pollino (DOC)
,
Scavigna rosato
,
Val di Neto IGT
,
Cir? bianco
,
Locride (IGT)
  and
Palizzi (wine)
definition
Calabrian wine is Italian wine from the Calabria region of southern Italy. Over 90% of the region's wine production is red wine, with a large portion made from the Gaglioppo grape. Calabria has 12 Denominazione di origine controllata (DOC) regions but only 4% of the yearly production is classified as DOC wine. The region is one of Italy's most rural and least industrialized with per capita income less than half of the national average. Following World War II, many of Calabria's inhabitants immigrated to the United States and Argentina. Those left behind have been slow to developed a vibrant wine industry with only the red wines of Cir? garnering much international attention. Today Calabrian wines are mostly produced to high alcohol levels and sold to co-operatives who transfer the wines to the northern Italian wine regions to use as blending component. There are no Denominazione di Origine Controllata e Garantita (DOCG) regions but 12 Indicazione Geografica Tipica (IGT) designations.
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prefLabel
Calabrian wine
related
248
a
Concept
altLabel
Dry to sweet (wine)
,
Sweetness level
,
Sweetness in wine
,
Sweet wines
,
Dry wines
,
Sweet wine
,
Sweetness level (wine)
,
Sweetness levels
,
Abboccato
,
Sweeter (wine)
,
Off-dry
,
Off dry (wine)
,
Dry wine
  and
Sweetness (wine)
broader
broaderTransitive
definition
The sweetness of a wine is defined by the level of sugar in the wine.
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page
prefLabel
Sweetness of wine
related
,
,
278
a
Concept
broader
broaderTransitive
definition
Assyrtiko or Asyrtiko is a white Greek wine grape indigenous to the island of Santorini. Assyrtiko is widely planted in the arid volcanic-ash-rich soil of Santorini and other Aegean islands, such as Paros. It is also found on other scattered regions of Greece such as Chalkidiki. On Santorini, many old vine plantations (over 70 years of age) of Assyrtiko exists, of which many are non-grafted. These plantations have shown resistance to Phylloxera.
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Assyrtiko
related
,
,
,
254
a
Concept
altLabel
Vin santo
  and
Vinsanto
broader
broaderTransitive
definition
Vin Santo or Vino Santo (holy wine) is a style of Italian dessert wine. Traditional in Tuscany, these wines are often made from white grape varieties such as Trebbiano and Malvasia, though Sangiovese may be used to produce a ros? style known as Occhio di Pernice or eye of the partridge. The wines may accurately be described as straw wines since they are most often produced by drying the freshly harvested grapes on straw mats in a warm and well ventilated area of the house. Though technically a dessert wine, the wines can vary in sweetness levels from bone dry (like a Fino Sherry) to extremely sweet. While the style is believed to have originated in Tuscany, examples of Vin Santo can be found throughout Italy and is an authorized style of wine for several Denominazione di origine controllata (DOCs) and Indicazione geografica tipica (IGTs).
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page
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Vin Santo
related
756
a
Concept
altLabel
Historically used in Chianti
definition
The history of Chianti dates back to at least the 13th century with the earliest incarnations of Chianti as a white wine. Today this Tuscan wine is one of Italy's most well known and recognizable wines. In the Middle Ages, the villages of Gaiole, Castellina and Radda located near Florence formed as a Lega del Chianti (League of Chianti) creating an area that would become the spiritual and historical "heart" of the Chianti region and today is located within the Chianti Classico Denominazione di Origine Controllata e Garantita (DOCG). As the wines of Chianti grew in popularity other villages in Tuscany wanted their lands to be called Chianti. The boundaries of the region have seen many expansions and sub-divisions over the centuries. The variable terroir of these different macroclimates contributed to diverging range of quality on the market and by the late 20th century consumer perception of Chianti was often associated with basic mass-market Chianti sold in a squat bottle enclosed in a straw basket, called fiasco. In addition to changing boundaries, the grape composition for Chianti has changed dramatically over the years. The earliest examples of Chianti were a white wine but gradually evolved into a red. Baron Bettino Ricasoli, the future Prime Minister in the Kingdom of Italy created the first known "Chianti recipe" in 1872, recommending 70% Sangiovese, 15% Canaiolo and 15% Malvasia bianca. In 1967, the Denominazione di origine controllata (DOC) regulation set by the Italian government firmly established the "Ricasoli formula" of a Sangiovese based blend with 10-30% Malvasia and Trebbiano. However some producers desired to make Chianti that did not conform to these standards-such as a 100% varietal Sangiovese wine, or all red wine grape varieties and perhaps with allowance for French grape varieties such as Cabernet Sauvignon or Merlot to be used. A few producers went ahead and made their "chianti" as they desired but, prohibited from labeling, sold them as simple vino da tavola. Despite their low level classifications, these "super Chiantis" became internationally recognized by critics and consumers and were coined as Super Tuscans. The success of these wines encouraged government officials to reconsider the DOCG regulations with many changes made to allow some of these vino da tavola to be labeled as Chiantis.
exactMatch
prefLabel
History of Chianti
related
,
1219
a
Concept
altLabel
Wine defect
,
Spoilage (wine)
,
Faulty (wine)
,
Wine faults
,
Faults in the wine
,
Wine spoilage
,
Wine Fault
,
Fault in the wine
,
Wine flaw
,
Fault (wine)
,
Faults (wine)
  and
Flaw (wine)
broader
  and
broaderTransitive
  and
definition
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine but at insufficient concentrations to adversely affect it. In fact, depending on perception, these concentrations may impart positive characters to the wine. However when the concentration of these compounds greatly exceeds the sensory threshold, they replace or obscure the flavors and aromas that the wine should be expressing. Ultimately the quality of the wine is reduced, making it less appealing and sometimes undrinkable. There are many causes for the perception in wine faults ranging from poor hygiene at the winery, excessive and/or insufficient exposure of the wine to oxygen, excessive or insufficient exposure of the wine to sulphur, overextended maceration of the wine either pre or post fermentation, faulty fining, filtering and stabilization of the wine, the use of dirty oak barrels, over extended barrel aging and the use of poor quality corks. Outside of the winery, other factors within the control of the retailer or end user of the wine can contribute to the perception of flaws in the wine. These include poor storage of the wine that exposes it to excessive heat and temperature fluctuations as well as the use of dirty stemware during wine tasting that can introduce materials or aromas to what was previously a clean and fault-free wine.
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page
prefLabel
Wine fault
related
917
a
Concept
altLabel
Hermann M?ller
,
Hermann M?ller Thurgau
,
Hermann Mueller (Thurgau)
,
Herman M?ller (Thurgau)
,
Hermann Muller (Thurgau)
,
Herman M?ller Thurgau
  and
Hermann M?ller-Thurgau
broader
broaderTransitive
270
a
Concept
broader
broaderTransitive
exactMatch
narrower
772
a
Concept
broader
broaderTransitive
definition
Ottavio Ottavi (1849 ? 1893) was an Italian oenologist born in Sandigliano. His father Giuseppe Antonio Ottavio was a noted agronomist, and his brother Edoardo, editor of the journal Il Coltivatore, was also seen as a significant figure in the development of nineteenth-century Italian viticulture. He was the author of various tracts and monographs, including Enologia teorico-pratica (1898), and was the founder of the Giornale vinicolo italiano. His Inno ai Krumiri (1886) is a ?hymn? to the krumiro, a type of biscuit created in Casale Monferrato, the town where he largely lived and where he died.
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page
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Ottavio Ottavi
source
,
,
710
a
Concept
broader
broaderTransitive
definition
Jacques Puisais (born in Poitiers en 1927) is a French oenologist and taste philosopher. Holder of a PhD in chemistry, he directed the laboratoire d?partemental et r?gional d'analyse in Tours He starts giving courses of taste education in 1964. He's a member of the INAO. He created the Institut Fran?ais du Go?t in 1976, in order to develop multidisciplinary research around taste and food sensitivity. Eager to introduce children to taste, he developed a method of sensory awakening, that has been used in classrooms since then.
exactMatch
page
prefLabel
Jacques Puisais
source
,
  and
narrowerTransitive
987
a
Concept
altLabel
L?glise (disambiguation)
  and
Max Leglise
broader
broaderTransitive
definition
Max L?glise (1924?1996) was a French oenologist. Most of his career was spent working at the Station ?nologique de Bourgogne, where he entered in 1948, and that he directed from 1962 to 1984. Departing from the dominant conventional ?nology that he practiced at the beginning of his career, he developed biological methods to be applied to vinification. He was also one of the initiators of sensory analysis and was therefore well regarded by fellow oenologists, wine merchants, and restaurateurs.
exactMatch
page
prefLabel
Max L?glise
source
,
984
a
Concept
broader
broaderTransitive
definition
Keith Wallace, M.S. Oenology and Viticulture is the wine columnist for The Daily Beast and also founded the Wine School of Philadelphia. Previously he served as an executive chef and a journalist for National Public Radio, as well as a winemaker and wine consultant both in the United States and Italy. He has contributed to Philadelphia Magazine, Philadelphia Style, Barron's New Wine Lovers Companion, among other publications, and also created the Philly Uncorked show for www. philly. com. His forthcoming food and wine book for Running Press, "Corked & Forked", is scheduled for publication in 2011.
exactMatch
page
prefLabel
Keith Wallace
related
source
,
,
  and
prefLabel
Oenologists
source
definition
For other Hermann M?llers: see Hermann M?ller. Hermann M?ller, born October 21, 1850 in T?gerwilen in the canton of Thurgau, died January 18, 1927 in W?denswil, was a Swiss botanist, plant physiologist, oenologist and grape breeder. He called himself M?ller-Thurgau, taking the name of his home canton.
exactMatch
page
prefLabel
Hermann M?ller (Thurgau)
related
,
143
a
Concept
altLabel
Oinos
,
Enologist
,
Oenologists
,
Oenologist
,
Oenological
,
?nology
  and
Enology
broader
broaderTransitive
definition
Oenology, ?nology, or enology is the science and study of all aspects of wine and winemaking except vine-growing and grape-harvesting, which is a subfield called viticulture. ?Viticulture & oenology? is a common designation for training programmes and research centres that include both the ?outdoors? and ?indoors? aspects of wine production. An expert in the field of oenology is known as an oenologist. The word oenology is derived from the Greek ????? - oinos, ?wine,? and the suffix -?????, -logia, "study of."
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page
,
,
  and
prefLabel
Oenology
related
469
a
Concept
broader
  and
broaderTransitive
  and
definition
Wine Campus is an independent wine school based in Malta but open to students from around the world.
exactMatch
page
  and
prefLabel
Wine Campus
related
,
  and
source
,
178
a
Concept
altLabel
Wine legislation
,
Laws (wine)
  and
Wine laws
definition
Wine laws are legislation regulating various aspects of production and sales of wine. The purpose of wine laws includes combating wine fraud, by means of regulated protected designations of origin, labelling practices and classification of wine, as well as regulating allowed additives and procedures in winemaking and viticulture. Legislation affecting all kinds of alcohol beverages, such as the legal drinking age and licensing practices related to distribution and sales, are usually not considered wine laws. Wine is regulated by regional, state, and local laws. The laws and their relative rigidity differ for New World and Old World wines. Old World wines tend to have more stringent regulations than New World wines. Various wine laws, however, may include appellation-based regulations that cover boundaries as well as permitted grape varieties and winemaking practice-such as the French Appellation d'origine contr?l?e (AOC), Italian Denominazione di origine controllata (DOC), Spanish Denominaci?n de Origen (DO) and Portuguese Denomina??o de Origem Controlada (DOC). In some New World wine regions, such as the United States and Australia, the wine laws of the appellation systems (American Viticultural Area and Australian Geographical Indication) only pertain to boundary specifics and guaranteeing that a certain percentage of grapes come from the area listed on the wine label. Some wine laws are established by local governments and are specific to that wine region, such as the 1954 municipal decree in the village of Ch?teauneuf-du-Pape that banned the overhead flying, landing or taking off of aviation in the commune which could negatively affect the region's vineyards and wine production.
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Auslesewein
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Auslese is a German language wine term for a late harvest wine and is a riper category than Sp?tlese in the Pr?dikatswein category of the Austrian and German wine classification. The grapes are picked from selected very ripe bunches in the autumn (late November-early December), and have to be hand picked. Generally Auslese wine can be made in only the best harvest years that have been sufficiently warm. A small proportion of the grapes may be affected by noble rot in some regions although this never dominates the character of the wine. Rheingau winemaker Schloss Johannisberg is generally credited with discovering Auslese wine in 1787. Auslesen are sometimes considered a German dessert wine, especially the wines made from botrytis infected bunches, though it is not as sweet as Eiswein, Beerenauslese (BA), or Trockenbeerenauslese (TBA) dessert wines. Auslesen can be enjoyed by themselves (aperitif - an ?afternoon wine?) but are usually best accompanied with food, particularly those that exhibit the hearty characteristics of German cuisine. The term in Alsace most closely corresponding to Auslese in terms of must weight requirements is Vendange tardive, even though this French term is linguistically equivalent to the German term Sp?tlese.
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TBA (disambiguation)
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Trockenbeerenauslesewein
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Botrytisgrape. JPG Botrytised Grape Cluster Trockenbeerenauslese is a German language wine term for an intensely sweet dessert wine-style wine. Trockenbeerenauslese is the highest category in the Pr?dikatswein category of the Austrian and German wine classifications. Trockenbeerenauslese wines, often called "TBA" for short, are made from individually selected grapes affected by noble rot, i.e. "botrytized" grapes. This means that the grapes have been individually picked and are shrivelled with noble rot, often to the point of appearing like a raisin. They are therefore very sweet and have an intensely rich flavor, frequently with a lot of caramel and honey bouquet, rock fruits note such as apricot and distinctive aroma of the noble rot. The finest examples are made from the Riesling grape, as this retains plenty of acidity even at the extreme ripeness. Other grape varieties are also used, such as Scheurebe, Ortega, Welschriesling, Chardonnay, and Gew?rztraminer and many are more prone to noble rot than Riesling since they ripen earlier. These wines are rare and expensive due to the labor-intensive method of production, and the fact that very specific climatic conditions (which do not necessarily occur every year) are required to create botrytized grapes. Some of the best wines of this type are sold almost exclusively at the various German wine auctions. They are usually golden to deep golden in colour, sometimes even dark caramel. The body is viscous, very thick and concentrated, and arguably can be aged almost indefinitely due to the preservative powers of its high sugar content. Although TBA has very high residual sugar level, the finest specimens are far from being cloying due to high level of acidity. Trockenbeerenauslesen have also been in common production since the 1960s in Austria. Most TBA wines from Austria come from Neusiedlersee, Burgenland. On both sides of lake Neusiedl those wines are produced. East of the lake, the village of Illmitz is known for the production of "liquid gold". At the western side of the lake in Rust and St. Margarethen, wine of exceptionally good quality can be found. This region is known for its wide and shallow lakes which can lose more than half their volume due to evaporation. The mists created by these lakes provide a very conducive climate for Noble Rot to shrivel grapes. The style is similar to, but much more concentrated than, S?lection de Grains Nobles from Alsace. In comparison to Sauternes, the wines are considerably sweeter, have a lower alcoholic strength and are usually not oaked. As with most other premium grade dessert wines, Trockenbeerenauslese is to a large extent sold in half bottles of 375 ml.
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Trocken is the German word for dry, and is used in the classification of German wine. On a wine label, it indicates a wine that is dry rather than off-dry (halbtrocken), sweeter (lieblich) or sweet (s??). Technically, trocken wines are not devoid of residual sugar, but have, at most, a few grams per liter, which can be perceptible but is not overtly sweet. Trocken is also used as a designation for Austrian wine, but more rarely than in Germany, since many quality categories of Austrian wines are dry by default. Somewhat confusingly, for Sekt and other sparkling wines, trocken indicates a higher level of sugar than it does for non-sparkling wines. A Sekt trocken is best described as off-dry or semi-sweet, while a Sekt brut is completely dry.
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Sp?tlesewein
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Spaetlese
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Spatlese
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Sp?tlese is a German language wine term for a wine from fully ripe grapes, the lightest of the late harvest wines. Sp?tlese is a riper category than Kabinett in the Pr?dikatswein category of the German wine classification and is the lowest level of Pr?dikatswein in Austria, where Kabinett is classified in another way. In both cases, Sp?tlese is below Auslese in terms of ripeness. The grapes are picked at least 7 days after normal harvest, so they are riper and have a higher must weight. Because of the weather, waiting to pick the grapes later carries a risk of the crop being ruined by rain. However, in warm years and from good sites much of the harvest will reach Sp?tlese level. The wines may be either sweet or dry; it is a level of ripeness that particularly suits rich dry wines from Riesling, Wei?er Burgunder and Grauer Burgunder grapes for example, as at Auslese levels the alcohol levels may become very high in a dry wine leaving the wine unbalanced, making wines with at least some residual sweetness preferable to most palates. However, most German wines are traditionally dry, and the amount of sugar is not the only figure balancing a wine. Dry German wines can be very balanced and usually get higher rates from German wine journalists than a comparable wine with more sugar. Many Sp?tlese wines will age well, especially those made from the Riesling grape.
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Ausbruchwein
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Ruster Ausbruch
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Ausbruch or sometimes Ausbruchwein is an Austrian wine term for a quality level in the Pr?dikatswein category. It is situated between Beerenauslese and Trockenbeerenauslese in requirements, which makes it a sweet dessert wine typically made from grapes affected by noble rot. The minimum must weight requirements for Ausbruch is 27 degrees KMW. The Ausbruch Pr?dikat exists only in Austria and Hungary, not in Germany. The category was introduced into Austrian wine legislation in 1970, as a legalization of the production method allegedly already used in the area of Rust. Ruster Ausbruch are still the most common Ausbruch wines to encounter; in many other Austrian regions, producers classify their wines as Beerenauslese if they fall short of the Trockenbeerenauslese requirements.
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Beerenauslesewein
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Beerenauslese is a German language wine term for a dessert wine-style late harvest wine. Beerenauslese is a category in the Pr?dikatswein category of the Austrian and German wine classifications, and is a category above Auslese. Beerenauslese wines, often called "BA" for short, are usually made from grapes affected by noble rot, i.e. "botrytized" grapes. The grapes for Beerenauslese wines are those that have been individually picked. These wines are typically very sweet and rich, and most age very well. The finest Beerenauslese wines are generally considered to be made from the Riesling grape variety, as this retains significant acidity even with the extreme ripeness, which results in a wine where the sweetness is balanced and which has great longevity and which often will improve for decades. These wines are produced in very small quantities when the weather is suitable for the noble rot to form and only in vineyards with appropriate conditions, so they tend to be very expensive. An exception to this is Beerenauslesen produced from more easily ripening grapes such as Ortega or Huxelrebe which have extremely high sugar content, but less noble rot character and less acidity, and therefore tends to come across as less elegant and usually without the potential to improve with cellaring. In Alsace, the term most closely corresponding to Beerenauslese is S?lection de Grains Nobles.
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Wine terminology
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Wine glossary
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Wine terms
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List of wine terms
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Wine term
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The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture, winemaking, grape varieties, and wine tasting, see the topic specific list in the "See Also" section below. Contents: Top ? 0?9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z [edit] A ABC Acronym for "Anything but Chardonnay" or "Anything but Cabernet". A term conceived by Bonny Doon's Randall Grahm to describe wine drinkers interest in grape varieties Abf?llung (Erzeugerabf?llung) Bottled by the proprietor. Will be on the label followed by relevant information concerning the bottler. ABV Abbreviation of alcohol by volume, generally listed on a wine label. AC Abbreviation for "Agricultural Cooperative" on Greek wine labels and for Adega Cooperativa on Portuguese labels. Acescence Wine with a sharp, sweet-and-sour tang can be described as having acescence. The acescence characteristics frequently recalls a vinegary smell. Adega Portuguese wine term for a winery or wine cellar. Altar wine The wine used by the Catholic Church in celebrations of the Eucharist. AOC Abbreviation for Appellation d'Origine Contr?l?e,, as specified under French law. The AOC laws specify and delimit the geography from which a particular wine (or other food product) may originate and methods by which it may be made. The regulations are administered by the Institut National des Appellations d'Origine (INAO). A.P. number Abbreviation for Amtliche Pr?fungsnummer, the official testing number displayed on a German wine label that shows that the wine was tasted and passed government quality control standards. ATTTB Abbreviation for the Alcohol and Tobacco Tax and Trade Bureau, a United States government agency that is primarily responsible for the regulation of wines sold and produced in the United States. Amontillado Best described as a matured Fino. After the flor dies, the yeast sinks to the bottom of the wine and is no longer able to protect the Sherry from oxidation. The now unprotected Sherry begins to take on a rich and deep nutty flavor, and can now be described as Amontillado. Anbaugebiet A German wine region. Anbaugebiet are further divided into bereiche or districts. Aperitif A wine that is either drunk by itself (i.e. without food) or before a meal in order to stimulate the appetite. Appellation A geographically delineated wine region. Ausbruch Austrian term originally referring to the asz? production method of mixing grapes affected by noble rot with a fermenting base wine. Today a Pr?dikat in Austria, intermediate between Beerenauslese and Trockenbeerenauslese. Auslese German for "select harvest", a Pr?dikat in Germany and Austria. [edit] B Balthazar A large bottle containing 12 litres, the equivalent of 16 regular wine bottles. Ban de Vendage The official start of the harvest season in France. Barrique The French name for a 225 litre Bordeaux style barrel. Will yield 24 cases of 12 bottles each. Basic A low cost entry level offering from a winery as opposed to its more expensive premium wine offerings. Beerenauslese A German term meaning approximately "harvest of selected berries". A Pr?dikat in Germany and Austria. Bereich A district within a German wine region (Anbaugebiet). Contains smaller Grosslagen vineyard designations. The Berthomeau Report Commissioned by French Ministry of Agriculture to better position the wine industry for the future. Biodynamic Viticulture Like biodynamic agriculture in general, biodynamic grape-growing stems from the ideas and suggestions of Rudolf Steiner (1861.1925), which predate most of the organic movement. The principles and practices of biodynamics are based on his spiritual/practical philosophy which includes understanding the ecological, the energetic, and the spiritual in nature. Blind tasting Tasting and evaluating wine without knowing what it is. B.O.B. An acronym for "Buyer's Own Brand" which refers to a private label wine owned by the restaurant or retailer that sells the wine. Bodega A Spanish wine cellar. Also refers to a seller of alcoholic beverage. Bota A cask of wine used to store Sherry with a capacity between 159 to 172 gallons Bottle A bottle is a small container with a neck that is narrower than the body and a "mouth. " Modern wine bottles are nearly always made of glass because it is nonporous, strong, and aesthetically pleasing. Brawny Taste descriptor for hefty, Herculean red wines usually young and full-bodied. The strength of brawny reds does not equate eloquence. Breathing The interaction between air and wine after a wine has been opened. Breathing may take place while the wine is decanting. [edit] C C.A. Abbreviation seen on Spanish wine labels meaning Cooperativa Agr?cola or local co-operative. Cane pruning Cane pruning is when one or two canes from a vine's previous year's growth are cut back to six to fifteen buds which will be the coming growing seasons grape producers. Cantina Italian term for winery. Cantina Sociale Italian term for a co-operative Capsule The plastic or foil that covers the cork and part of the neck of a wine bottle. Carbonic maceration Whole, uncrushed grapes are fermented in a sealed vat containing a layer of carbon dioxide. This results in fruity, soft and distinct red wines. These wines have little tannin and are immediately drinkable. This is the method used throughout France's Beaujolais region. Cave See wine cave Cellar door The area of the winery where point of sale purchases occur. This can be a tasting room or a separate sales area. C?page French term for grape variety. When it appears on a wine label it will usually refer to the varietals used to make the wine. Chai A wine shed, or other storage place above ground, used for storing casks, common in Bordeaux. Usually different types of wine are kept in separate sheds. The person in charge of vinification and ageing of all wine made at an estate, or the chais of a n?gociant, is titled a Ma?tre de Chai. The New World counterpart to the chai may be called the barrel hall. Champagne flute A piece of stemware having a long stem with a tall, narrow bowl on top. Chaptalization The practice of adding sugar to the grape must prior to fermenting, to compensate for low sugar content in the grapes. Ch?teau Generally a winery in Bordeaux, although the term is sometimes used for wineries in other parts of the world, such as the Barossa Valley. Clairet A French term for a wine that falls between the range of a light red wine and a dark ros? Claret British name for Bordeaux wine. Is also a semi-generic term for a red wine in similar style to that of Bordeaux. Classico An Italian term for the historical or "classic" center of a wine region — sometimes located in the heart of a DOC. Cleanskin In Australia, wine bottled without a commercial label, usually sold cheaply in bulk quantities. Climat French term for Lieu-dit used in Burgundy for a single plot of land located within a vineyard that has its own name and demonstrated terroir. Coates Law of Maturity A principle relating to the aging ability of wine that states that a wine will remain at its peak (or optimal) drinking quality for as long as it took to reach the point of maturity. For example, if a wine is drinking at its peak at 1 year of age, it will continue drinking at its peak for another year. Commercial wine A mass produce wine aimed for the wide market of wine drinkers made according to a set formula, year after year. These wines tend to emphasis broad appeal and easy drink-ability rather than terroir or craftsmanship. Cordon training A method of vine training. Unlike cane pruning where the trunk itself is the only permanent, inflexible piece of the vine, cordon trained vines have one or two woody arms extending from the top of the trunk. These are then spur pruned. Corkscrew A tool, comprising a pointed metallic helix attached to a handle, for drawing Corks from bottles. C?tes French term for the hillside or slopes of one contiguous hill region. Coteaux French term for the hillside or slopes of a hill region that is not contiguous. Country wine A quality level intermediate between table wine and quality wine, which in France is known as vin de pays and in Italy as Indicazione Geografica Tipica . Also a synonym for Fruit wine. Cr?mant French sparkling wine not made in Champagne region. Cru A French term that literally means "growth". May refer to a vineyard or a winery. Cru Bourgeois A classification of Bordeaux wine estates in the Medoc that were not part of the originally 1855 Bordeaux classification. Cru Class? A French term for an officially classified vineyard or winery. C.S. An Italian abbreviation for Cantina Sociale that appears on wine labels denoting that the wine has been made by a local cooperative. Cult wines Wines for which committed buyers will pay large sums of money because of their desirability and rarity. Cuvaison The French term for the period of time during alcoholic fermentation when the wine is in contact with the solid matter such as skin, pips, stalks, in order to extract colour, flavour and tannin. See also maceration. Cuv?e French term, meaning vat or tank. On wine labels it is used to denote wine of a specific blend or batch. Cuverie French term, along with cuvier that refers to the building or room where fermentation takes place. Essentially, the room, building, grange, barn, garage or shed, or other building, used for "making wine. " When the grapes are first picked, they arrive at the cuverie. C.V. Abbreviation for the French term Coop?rative de Vignerons that may appear on wine labels to denote that the wine has been made by a local cooperative. [edit] D Debourbage Refers to a process in which the must of a white wine is allowed to settle before racking off the wine, this process reduces the need for filtration or fining. Decanting The process of pouring wine from its bottle into a decanter to separate the sediment from the wine. Dessert wine Varies by region. In the UK, a very sweet, low alcohol wine. In the US by law, any wine containing over 15% alcohol. DO 1. The abbreviation for Denominaci?n de Origen, or "place name". This is Spain's designation for wines whose name, origin of grapes, grape varieties and other important factors are regulated by law. 2. The abbreviation for dissolved oxygen, the degree of oxygen saturation in a wine, which strongly affects oxidation of the wine and its ageing properties. DOC The abbreviation for Denominazione di Origine Controllata, or "controlled place name. " This is Italy's designation for wine whose name, origin of grapes, grape varieties and other important factors are regulated by law. It is also the abbreviation for Portugal's highest wine category, which has the same meaning in that country. DOCG The abbreviation for Denominazione di Origine Controllata e Garantita, or controlled and guaranteed place name, which is the category for the highest-ranking wine in Italy. Drip dickey Trademarked name for a cover that slips over the neck of a wine bottle and absorbs any drips that may run down the bottle after pouring, preventing stains to table cloths, counter tops or other surfaces. The generic term is drip cloth. [edit] E Eau-de-Vie French term for a grape-derived spirit such as brandy. Its literal translation is "water of life" Edelf?ule German term for noble rot Edelkeur South African term for noble rot. Egrappage The French term for destemming. Destemming is removivg stems prior to pressing and frementing the grapes and their juice. Stems have a significant amount of coarse and often green tannin undesirable in the finished wine. Einzellage The smallest geographical unit in German wine law representing a single vineyard. Eiswein German for ice wine, a dessert wine made from frozen grapes. ?lev? en f?ts de ch?ne French phrase that may appear on wine labels to denote that the wine has been aged in oak barrels. ?levage French term that describes the historical role that negociants play in the winemaking process-roughly translating as "bringing up" or "raising" the wine. Traditionally negociants would buy ready made wines after fermentation, blend and then store the wine before bringing them to the market. En primeur A system commonly associated with Bordeaux wine where the previous year's harvest is available for contract sales several months before the wine will be bottled and release. Enc?pagement French term for the proportion of grape varieties used in a blend. Entry-level wine The wine from a producer's portfolio that is the lowest cost for purchase and offers the most basic quality. Estate winery A United States winery license allowing farms to produce and sell wine on-site, sometimes known as a farm winery. EU lot number A European Union directive initiated in 1992 that mandates every bottle of wine produced or sold in the European Union to include a designated lot number. This allows identified defective or fraudulent wine to be tracked and removed from circulation more efficiently. Ex-cellars Refers to the extra cost associated with buying wines en primeur that may include the cost of shipping to the importer's cellars as well applicable duties and taxes. [edit] F Farm winery A United States & South Africa winery license allowing farms to produce and sell wine on-site. Fiasco The straw-covered flask historically associated with Chianti. Fighting varietal A term that originated in California during the mid 1980s to refer to any inexpensive cork-finished varietal wine in a 1.5 liter bottle. Fine wine The highest category of wine quality, representing only a very small percentage of worldwide production of wine. Flagon A glass bottle that holds two litres of (usually inexpensive) table wine. Flying winemaker A winemaker who travels extensively across the globe, sharing techniques and technology from one region of the world to another. The term originated with Australian winemakers who would fly to Northern Hemisphere wine regions in Europe and the United States during the August?October harvest time when viticulture in the Southern Hemisphere is relatively quiet. Fortified wine Wine to which alcohol has been added, generally to increase the concentration to a high enough level to prevent fermentation. French Paradox An 1991 episode of the American news program 60 Minutes that documented the low mortality rate from cardiovascular disease among the French who had a high-alcohol, high-cholesterol and low exercise lifestyle in contrast to the high mortality rate among Americans with a relatively lower cholesterol, low alcohol and more exercise lifestyle. Frizzante Italian term for a semi-sparkling wine. Frizzantino Italian term for a wine that has very slight effervescence, more than a still wine but less than a semi-sparkling. Similar to the French term perlant. Fruit wine A fermented alcoholic beverage made from non-grape fruit juice which may or may not include the addition of sugar or honey. Fruit wines are always called "something" wines (e.g. , plum wine), since the word wine alone is often legally defined as a beverage made only from grapes. [edit] G Globalization of wine Refers to the increasingly international nature of the wine industry, including vineyard management practices, winemaking techniques, wine styles, and wine marketing. Grande Marque French term for a famous brand of wine, most commonly associated with the large Champagne houses. Grand cru French term for a "Great growth" or vineyard. In Burgundy, the term is regulated to a define list of Grand cru vineyards. Grand vin French term most often associated with Bordeaux where it denotes a Chateau's premier wine, or "first wine". On a wine label, the word's Grand vin may appear to help distinguish the wine from an estate's second or third wine. Grosslage A German designation for a cluster of vineyards within a Bereich. [edit] H Hock Term for Rhine wines, usually used in England. Horizontal wine tasting A tasting of a group of wines from the same vintage or representing the same style of wine (such as all Pinot noirs from different wineries in a region), as opposed to a vertical tasting which involves of the same wine through different vintages. In a horizontal tasting, keeping wine variety or type and wine region the same helps emphasize differences in winery styles. [edit] I Ice wine Wine made from frozen grapes. Written, and trademarked as a single word - Icewine - in Canada. Called Eiswein in German. Imperial A large bottle holding six litres, the equivalent of eight regular wine bottles. IGT Abbreviation for "Indicazione Geografica Tipica", the lowest-ranking of the three categories of Italian wine regulated by Italian law. International variety Grape varieties grown in nearly every major wine region, for example Cabernet Sauvignon, Chardonnay and Merlot [edit] J Jeroboam A large bottle holding three litres, the equivalent of four regular wine bottles. Jug wine American term for inexpensive table wine . [edit] K Kabinett A wine designation in Germany (where it is a Pr?dikat) and Austria. Kosher wine Wine that is produced under the supervision of a rabbi so as to be ritually pure or clean. [edit] L Landwein German term for a wine slightly above table wines (tafelwine). Similar to a French vin de pays wine. Late harvest wine Also known as late picked, wine made from grapes that have been left on the vine longer than usual. Usually an indicator for a very sweet or dessert wine. Lie French term for the dead yeast and sediment of wine also known as lees. Litre A metric measure of volume equal to 33.8 fluid ounces (U.S. ) or 35.2 fl oz (imperial). Lieu-dit French term for a named vineyard site. Usually used in the context of describing individual vineyards below Grand cru status. Liquoreux French term meaning "liqueur-like" used to describe dessert wine with a luscious, almost unctuous, quality. [edit] M Maderization Oxydation of some types of wines. Magnum A bottle holding 1.5 litres, the equivalent of two regular wine bottles. Master of Wine A qualification (not an academic degree) conferred by The Institute of Masters of Wine, which is located in the United Kingdom. May wine A light German wine flavored with sweet woodruff in addition to strawberries or other fruit. Mead A wine-like alcoholic beverage made of fermented honey and water rather than grape juice. Meritage Originally created in California, these blended wines can be summed up as the "American Bordeaux". The term is a blend of the words "merit" and "heritage" and pronounced the same. The Red blend is made from at least 2 of the 5 Bordeaux grape varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. The White Meritage is a blend at least 2 of Sauvignon Blanc, Sauvignon Vert, and Semillon. Methuselah A large bottle holding six litres, the equivalent of eight regular wine bottles. Mis en bouteille au ch?teau French for "bottled at the winery", usually in Bordeaux. Moelleux French term usually used to describe wines of mid level sweetness or liquoreux. Monopole French term for an appelation, where all the vineyards in the appelation are under single ownership. Mousse The sparkling effervescence of a wine. In the glass it perceived as the bubbling but the surface of the glass can affect this perception. Premium quality sparkling wine has a mousse composed of small, persistent string of bubbles. Mulled wine Wine that is spiced, heated, and served as a punch. [edit] N Nebuchadnezzar A large bottle holding 15 litres, the equivalent of 20 regular wine bottles. N?gociant French for "trader". A wine merchant who assembles the produce of smaller growers and winemakers and sells the result under its own name. New World wine Wines produced outside of the traditional wine growing areas of Europe and North Africa. Noble rot A fungal virus brought on by Botrytis cinerea that results in dehydrated and shrivelled grapes that are high in concentrated sugar. Noble Rot grapes are an essential component of many Austrian and German wines. Nose The aroma or bouquet of a wine. [edit] O Oenophile A wine aficionado or connoisseur. Oenology The study of aspects of wine and winemaking. Old World wine Wines produced inside of the traditional wine growing areas of Europe and North Africa. Organoleptic A winetasting term for anything that affects one of the main senses such as smell. An example would be an affliction of the common cold or being in a room with someone wearing an overwhelming amount of perfume. [edit] P Petit Ch?teau A Bordeaux wine estate that doesn't have any official designation of classification. Piquant French term for a simple, quaffing white wine with pleasing fruit structure and balance of acidity. Plafond Limit? de Classement An allowance within the French AOC system that allows producers to exceed the official maximum limit on yields by as much as 20% in warm weather years. Critics such as wine writer Tom Stevenson describes this loophole (also known as "PLC") as "legalized cheating" Plan Bordeaux A proposal for enhancing the economic status of the wine industry in Bordeaux. Plonk British English slang for an inexpensive bottle of wine. The term is thought to originate from the French word for white wine, "blanc". Port A sweet fortified wine, which is produced from grapes grown and processed in the Douro region of Portugal. This wine is fortified with the addition of distilled grape spirits in order to boost the alcohol content and stop fermentation thus preserving some of the natural grape sugars. Several imitations are made throughout the world. Pr?dikat A wine designation for high quality used in Germany and Austria, based on grape ripeness and must weight. There are several Pr?dikate ranging from Kabinett to Trockenbeerenauslese. Pr?dikatswein The highest class of wine in the German wine classification, formerly called Qualit?tswein mit Pr?dikat. These wines always display a specific Pr?dikat on their label. Premier cru French term for a "First growth". Used mostly in conjunction with the wines of Burgundy and Champagne where the term is regulated. Premium wines A subjective term to describe a higher quality classification of wine above every day drinking table wines. While premium wines maybe very expensive there is no set price point that distinguishes when a wine becomes a "premium wine". Premium wines generally have more aging potential than every day quaffing wines. Punt The indentation found in the base of a wine bottle. Punt depth is often thought to be related to wine quality, with better quality wines having a deeper punt. [edit] Q QbA German acronym for Qualit?tswein bestimmter Anbaugebiete. QmP German acronym for Qualit?tswein mit Pr?dikat. QPR An acronym for Quality-Price Ratio. Qualit?tswein A designation of better quality German wines. When used in isolation on a wine label, it refers to Qualit?tswein bestimmter Anbaugebiete. Qualit?tswein bestimmter Anbaugebiete (QbA) A designation of better quality German wines from recognized viticultural areas. It formally represents the second-highest level of German wine. Qualit?tswein mit Pr?dikat (QmP) A former designation of the best quality German wines, since 2007 shortened to Pr?dikatswein. Quality-Price Ratio (QPR) A designation for rating wine based on the ratio of its quality and its price. The higher quality and less expensive price a wine has, the better the ratio. Quaffing wine A simple, everyday drinking wine Quinta Portuguese term for a wine estate. [edit] R Recioto An Italian sweet wine made from passito grapes. Redox A term describing the reductive-oxidative way that wine ages. As one part gains oxygen and becomes oxidized, another part loses oxygen and becomes reduced. Early in its life, a wine will exhibit oxidative aromas and traits due to the relatively recent influence and exposure of oxygen when the wine was barrel aged and/or bottled. As the wine ages and is shut off from a supply of oxygen in the bottle, a mature wine will develop reductive characteristics. Rehoboam A large bottle holding 4.5 litres, the equivalent of six regular wine bottles. Reserva Spanish and Portuguese term for a reserve wine. Reserve A term given to wine to indicate that it is of higher quality than usual. Ripasso Describes the brilliant addition of slight Amarone flavor to Valpolicella wine by allowing the Valpolicella to pass over the drained must of an Amarone on its way to secondary refermentation. [edit] S Sack An early English term for what is now called Sherry. Salmanazar A large bottle holding nine litres, the equivalent of 12 regular wine bottles. Sangria A tart punch made from red wine along with orange, lemon and apricot juice with added sugar. Sekt A sparkling wine manufactured in Germany. Selection de grains nobles A sweet botrytized wine made in the French region of Alsace Semi-generic Wines made in the United States but named after places that the Alcohol and Tobacco Tax and Trade Bureau requires be modified by a US name of geographic origin. Examples would be New York Chablis, Napa Valley Burgundy or California Champagne. Sherry A fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor. Sommelier A wine expert who often works in restaurants. Soutirage French term for racking. Sparkling wine Effervescent wine containing significant levels of carbon dioxide. Sp?tlese German for "late harvest". A Pr?dikat in Germany and Austria. Split A wine bottle that holds approximately 6 oz (175-187 mL) or one-fourth the equivalent of a typical 750 mL bottle; a single-serving. Spritzig German term for a light sparkling wine. Spumante Italian for "sparkling". Stickies An Australian term for a broad category of sweet wines included fortified and botrytized wines. Strohwein A German word for "straw wine", same as the French term vin de paille. Refers to a dried grape wine. A Pr?dikat in Austria. Super Seconds A term used in relation to lower classified Bordeaux wine estates that come close in quality to the First Growth Bordeaux estates. Super Tuscans A style of Italian wine that became popular in Tuscany in the late 20th century where premium quality wines were produced outside of DOC regulations and sold for high prices with the low level vino da tavola designation. [edit] T Table wine Generally any wine that is not sparkling or fortified. In the US these wines must also be between 7% and 14% alcohol by volume. The term table wine is also used to describe a wine that is considered a good, everyday drinker. Tafelwein German term for table wine. Talento An Italian sparkling wine made according to the traditional method of Champagne--similar to the Spanish term Cava. Tastevin A silver, shallow cup used for tasting wine. Tasting flight Refers to a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison. T.B.A. An abbreviation for the German wine Trockenbeerenauslese. Trocken German for "dry". Trockenbeerenauslese A German term meaning approximately "A late harvest of selected dry berries". A type of German wine made from grapes affected by noble rot. Such grapes can be so rare that it can take a skilled picker a day to gather enough for just one bottle. A Pr?dikat in Germany and Austria. Typicity A term used to describe how well a wine reflects the characteristics of its grape variety and terroir [edit] U UC Abbreviation for the French term Union Coop?rative denoting a regional or local cooperative. Ullage The space between the wine and the top of a wine bottle. As a wine ages, the space of ullage will increase as the wine gradually evaporates and seeps through the cork. The winemaking term of "ullage" refers to the practice of topping off a barrel with extra wine to prevent oxidation. Unctuous Said of a wine that has layers of soft, concentrated, velvety fruits. Unctuous wines are lush, rich, and intense. Uvaggio An Italian term for a wine that has been blended from several grape varieties-the opposite of a varietal. An example would be a Chianti that is based on Sangiovese but include other grape varieties in the bend. [edit] V Varietal Wines made from a single grape variety. VC Abbreviation for the Spanish term vino comarcal denoting a local wine similar to a vin de pays in France. VDL Abbreviation for the French term vin de liqueur denoting a wine that has been fortified prior to fermentation VDLT Abbreviation for the Spanish term vino de la tierra denoting a "country wine" similar to the VDQS system of France. VDN Abbreviation for the French term vin doux naturel denoting a wine that has been fortified during fermentation. VDQS Abbreviation for the French Vin D?limit? de Qualit? Sup?rieure system that ranks below Appellation d'Origine Contr?l?e (AOC) but above Vin de pays (country wine). VDT Abbreviation for the Italian term vino da tavola denoting a table wine. Vendange tardive French term denoting a late harvest wine. Vermouth An aromatized wine that is made with wormwood and potentially other ingredients. Vertical wine tasting In a vertical tasting, different vintages of the same wine type from the same winery are tasted, such as a winery's Pinot Noir from five different years. This emphasizes differences between various vintages for a specific wine. In a horizontal tasting, the wines are all from the same vintage but are from different wineries or microclimates. Vieilles vignes Literally "old vines" in French, sometimes written as an acronym V.V. It is worth noting there is no official or legal definition of "Vieilles vignes" in any of the wine regions of France; it is not a regulated term. Thus, "Vieilles vignes" can be added to a label by wine makers as they see fit. Vigneron French for vine grower. Vignoble French term for a "vineyard" Vin French for wine. Vi?a Spanish for vines. Vino Italian for wine Vin de garde French term for a wine with the potential to improve with age. Vin de glace French term for an ice wine. Vin de pays French classification system denoting wines that are above vin de table but below VDQS. Vin de table French term denoting a table wine, the lowest classification of the French AOC system. Vi?edo Spanish for vineyard Vinho Portuguese for wine. Vinho regional The lowest level of the Portuguese classification system. Similar to a vin de pays. Vin mousseux Generic French term for a sparkling wine. Vin nouveau French term similar to Vin primeur denoting a very young wine meant to be consumed within the same vintage year it was produced. Example: Beaujolais nouveau. Vin ordinaire French term used to denote an "ordinary wine" as opposed to a premium quality wine. Vino Italian and Spanish, Originally derived from Latin, for wine. Vino da tavola Italian term for "table wine" Vino de mesa Spanish term for "table wine" Vino novello Italian term for a Vin primeur Vinous A term used to denoting anything relating to wine. Vintage Vintage is the process of picking grapes and creating the finished product. A vintage wine is one made from grapes that were all, or primarily, grown and harvested in a single specified year. [edit] W Waiter's friend Also called sommelier knife, a popular type of corkscrew used in the hospitality industry. A Webster A unit of wine or fortified wine constituting of 1.5L in total. Weissherbst A German ros? made from only black grape varieties such as Pinot noir. Wine An alcoholic beverage made from the fermentation of unmodified grape juice. Wine cave A subterranean structure for storing and aging wine. Wine fraud Any form of dishonesty in the production or distribution of wine. Wine label The descriptive sticker or signage adhered to the side of a wine bottle. Wine lake Refers to the continuing surplus of wine over demand (glut) being produced in the European Union. Wine tasting The sensory evaluation of wine, encompassing more than taste, but also mouthfeel, aroma, and colour. [edit] X Xylem The woody tissue of a vine, inside of the cambium layer, that includes heartwood and sapwood, which transports water and nutrients from the roots towards the leaves. [edit] Y Yeast A micro-organism present on the skins of grapes that reacts with the sugars inside and results in the production of ethyl alcohol during a process called fermentation. Yield A measure of the amount of grapes or wine produced per unit surface of vineyard. [edit] Z Zymology The science of fermentation in wine.
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page
prefLabel
Glossary of wine terms
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957
a
Concept
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Reserve
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Gran Reserva
,
Reserva
,
Riserva
  and
Reserve Wine
definition
Reserve wine is a term given to a specific wine to imply that is of a higher quality than usual, or a wine that has been aged before being sold, or both. Traditionally winemakers would "reserve" some of their best wine rather than sell it immediately, coining the term. In some countries the use of the term reserve/reserva/riserva is regulated, but in many places it is not. Sometimes, reserve wine originates from the best vineyards, or the best barrels, making it more special. Additionally, reserve wines might be made in a style suited to longer aging periods. However, in regions where the use is not regulated the mere presence of the term "reserve" on a wine label may be nothing but a marketing strategy. Indeed, in the case of one of the largest-selling premium wines, Kendall-Jackson Chardonnay, every single bottle produced is "Vintner's Reserve. " To indicate a genuine reserve wine, Kendall-Jackson had to resort to "Grand Reserve," which has caused some confusion among consumers. In similarity to the term "old vines," "reserve" is meant to indicate a wine that is special, or at least different in flavor or aging potential. In general, the more reputable the producer, the more likely the term "reserve" has a genuine meaning. Similarly, the presence of a non-reserve or "regular" bottling with a producer that also sells reserve wine makes it more likely that there is something unique inside. Partly because of the often flimsy meaning of "reserve," many wineries produce named cuv?es instead. Typically these are reserve wines in the genuine meaning of the word.
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prefLabel
Reserve wine
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,
,
,
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1140
a
Concept
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Lombardy wine
,
Lombardy (wine)
,
Wines of Lombardy
,
Lombardia wine
,
Wines of Lombardia
,
Valtellina DOC
  and
Lombard wine
definition
Lombardia (Lombardy) wine is the Italian wine produced in the Lombardy region of north central Italy. The region is known particularly for its sparkling wines made in the Franciacorta and Oltrep? Pavese areas. Lombardy also produces still red, white and ros? wines made from a variety of local and international grapes including Nebbiolo wines in the Valtellina region, Trebbiano di Lugana white wines produced with the Chiaretto style ros? along the shores of Lake Garda. The wine region currently has 15 Denominazione di origine controllata (DOC), 3 Denominazione di Origine Controllata e Garantita (DOCG) and 13 Indicazione Geografica Tipica (IGT) designations. The main cities of the region are Milan, Bergamo and Brescia. The region annually produces over 28 million gallons of wine, more than the regions of Friuli-Venezia Giulia, Marche, Trentino-Alto Adige/S?dtirol and Umbria.
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Lombardia (wine)
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901
a
Concept
altLabel
Emilia?Romagna
,
Emilia-Romagna, Italy
,
Emilia Romagna
,
Emilia
  and
Emilia?Romagna
definition
Emilia?Romagna is an administrative region of Northern Italy comprising the two historic regions of Emilia and Romagna. The capital is Bologna; it has an area of 22,446 km (8,666 sq mi) and about 4.4 million inhabitants. Emilia?Romagna today is considered as one of the richest and most developed regions in Europe and has the third highest GDP per capita in Italy. Bologna, the region's capital, has one of Italy's highest quality of life, and has highly advanced and modern social services. Emilia?Romagna is also a major cultural and touristic centre, being the home of the oldest university in the Western World, containing numerous Renaissance cities, being a major centre for food and automobile production (Emilia?Romagna is home of numerous iconic gastronomical and automotive industries, such as Ferrari, Lamborghini, Maserati and Ducati) and having a lively and colourful coastline, with numerous tourist resorts, such as Rimini and Riccione.
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lat
44.75
long
11
prefLabel
Emilia-Romagna
related
1005
a
Concept
altLabel
Le Marche
,
The Marches
,
Marches of Ancona
  and
March (disambiguation)
definition
Le Marche is one of the 20 Regions of Italy. In English, this region is known as The Marches. The Italian name Le Marche often requires the article and is the plural of marca, and literally means "the marches", originally referring to the medieval March of Ancona and nearby marches of Camerino and Fermo. Le Marche is located in the Central area of the country, bordering Emilia-Romagna and the republic of San Marino to the north, Tuscany to the north-west, Umbria to the west, Abruzzo and Lazio to the south and the Adriatic Sea to the east. Except for river valleys and the often very narrow coastal strip, the land is hilly. In the nineteenth century, a railway from Bologna to Brindisi ran along the coastline of the entire territory. Inland, the mountainous nature of the region, even today, allows little travel north and south, except by rough roads over the passes.
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Marche
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1214
a
Concept
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Sapa (sweetener)
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Defritum
  and
Carenum
broader
broaderTransitive
definition
Defrutum, carenum, and sapa were reductions of must used in Ancient Roman cuisine. They were made by boiling down grape juice or must (freshly squeezed grapes) in large kettles until it had been reduced to two-thirds the original volume, carenum; half the original volume, defrutum; and one-third, sapa. The main culinary use of defrutum was to help preserve and sweeten wine, but it was also added to fruit and meat dishes as a sweetening and souring agent and even given to food animals such as suckling pig and duck to improve the taste of their flesh. Defrutum was mixed with garum to make the popular condiment oenogarum and as such was one of Rome's most popular condiments. Quince and melon were preserved in defrutum and honey through the winter, and some Roman women used defrutum or sapa as a cosmetic. Defrutum was often used as a food preservative in provisions for Roman troops.
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page
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Defrutum
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source
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902
a
Concept
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Abruzzi
definition
Abruzzo is a region in Italy, its western border lying less than 50 miles (80 km) due east of Rome. Abruzzo borders the region of Marche to the north, Lazio to the west and south-west, Molise to the south-east, and the Adriatic Sea to the east. Although it is geographically more of a central than southern region, ISTAT (the Italian statistical authority) considers it part of Southern Italy, a vestige of Abruzzo's historic association with the Kingdom of the Two Sicilies.
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prefLabel
Abruzzo
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631
a
Concept
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Lazio (disambiguation)
,
Latium and Rome
  and
Lazio region
definition
Lazio is a region of west central Italy, bordered by Tuscany, Umbria, and Marche to the north, Abruzzo and Molise to the east, Campania to the south, and the Tyrrhenian Sea to the west. It is the region of Rome, capital of Italy. Lazio is classified as being in the Centre territorial unit of Italy by the European Union, with a code of ITE.
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lat
41.90000152587891
long
12.71666622161865
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Lazio
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746
a
Concept
altLabel
Tuscan wine
,
Tuscan (wine)
,
Tuscan wines
,
Wines of Tuscany
,
Toscana wine
,
Tuscany (wine)
,
Tuscany wine
,
Toscano (wine)
  and
Tuscan Wine
definition
Toscana wine is Italian wine from the Tuscany region. Located in central Italy along the Tyrrhenian coast, Tuscany is home to some of the world's most notable wine regions. Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano are primarily made with Sangiovese grape whereas the Vernaccia grape is the basis of the white Vernaccia di San Gimignano. Tuscany is also known for the dessert wine Vin Santo, made from a variety of the region's grapes. Tuscany has twenty-nine Denominazioni di origine controllata (DOC) and seven Denominazioni di Origine Controllata e Garantita (DOCG). In the 1970s a new class of wines known in the trade as "Super Tuscans" emerged. These wines were made outside DOC/DOCG regulations but were considered of high quality and commanded high prices. Many of these wines became cult wines. In the reformation of the Italian classification system many of the original Super Tuscans now qualify as DOC or DOCG wines but some producers still prefer the declassified rankings or to use the Indicazione Geografica Tipica (IGT) classification of Toscana.
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Toscana (wine)
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946
a
Concept
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Montepulciano (disambiguation)
,
Rosso di montepulciano
,
Rosso di Montepulciano
  and
Vino Nobile
definition
Vino Nobile di Montepulciano is a red wine with Denominazione di Origine Controllata e Garantita status produced in the vineyards surrounding the town of Montepulciano, Italy. The wine is made primarily from the Sangiovese grape varietal (known locally as Prugnolo gentile) (minimum 70%), blended with Canaiolo Nero (10%?20%) and small amounts of other local varieties such as Mammolo. The wine is aged in oak barrels for 2 years; three years if it is a riserva. The wine should not be confused with Montepulciano d'Abruzzo, a red wine made from the Montepulciano grape in the Abruzzo region of east-central Italy.
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Vino Nobile di Montepulciano
related
,
1039
a
Concept
definition
Morellino di Scansano DOCG is an Italian red wine made in the hilly environs of the village of Scansano, in the Maremma, which includes a part of the coast of southern Tuscany which has an ancient but obscure tradition of winemaking. Morellino is the local name for the Sangiovese grape varietal. Many people think that the name Morellino comes from "Morello" (brown), the colour of Maremmano horses. The wine, which was granted DOC status in 1978, and upgraded to DOCG status from the 2007 vintage, is made from at least 85% Sangiovese . The remaining 0?15% can comprise any non aromatic black grape varieties included in a list made and periodically updated by the Regione Toscana local authorities.
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Morellino di Scansano
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,
,
,
1092
a
Concept
definition
Scansano is a town and comune, of medieval origin, in the Tuscan province of Grosseto, Italy. The area which Scansano lies within is called Maremma. Scansano is notable for Morellino di Scansano, a type of wine.
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lat
42.68972396850586
long
11.3347225189209
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Scansano
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source
,
,
,
,
141
a
Concept
altLabel
Chianti wine
,
Chianti (wine)
,
Chianti DOCG
  and
Chianti Classico
definition
Chianti is a red Italian wine produced in Tuscany. It was historically associated with a squat bottle enclosed in a straw basket, called a fiasco ("flask"; pl. fiaschi); however, the fiasco is only used by a few makers of the wine now; most Chianti is now bottled in more standard shaped wine bottles. Baron Bettino Ricasoli created the Chianti recipe of 70% Sangiovese, 15% Canaiolo and 15% Malvasia bianca in the middle of the nineteenth century. The first definition of a wine-area called Chianti was made in 1716. It described the area near the villages of Gaiole, Castellina and Radda; the so-called Lega del Chianti and later Provincia del Chianti (Chianti province). In 1932 the Chianti area was completely re-drawn and divided in seven sub-areas: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and R?fina. Most of the villages that in 1932 were suddenly included in the new Chianti Classico area added in Chianti to their name-such as Greve in Chianti which amended its name in 1972. Wines labeled Chianti Classico come from the biggest sub-area of Chianti, that sub-area that includes the old Chianti area. The other variants, with the exception of Rufina from the north-east side of Florence and Montalbano in the south of Pistoia, originate in the respective named provinces: Siena for the Colli Senesi, Florence for the Colli Fiorentini, Arezzo for the Colli Aretini and Pisa for the Colline Pisane. In 1996 part of the Colli Fiorentini sub-area was renamed Montespertoli. During the 1970s producers started to reduce the quantity of white grapes in Chianti. In 1995 it became legal to produce a Chianti with 100% Sangiovese. For a wine to retain the name of Chianti, it must be produced with at least 80% Sangiovese grapes. A Chianti may have a picture of a black rooster (known in Italian as a gallo nero) on the neck of the bottle, which indicates that the producer of the wine is a member of the Gallo Nero Consortium, an association of producers of the Classico sub-area sharing marketing costs. Since 2005 the black rooster has been the emblem of the Chianti Classico producers association. Aged Chianti (38 months instead of 4-7), may be labelled as Riserva. Chianti that meets more stringent requirements (lower yield, higher alcohol content and dry extract) may be labelled as Chianti Superiore, although Chianti from the "Classico" sub-area is not allowed in any event to be labelled as "Superiore".
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Chianti
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,
,
405
a
Concept
broader
broaderTransitive
definition
Governo is a winemaking technique reportedly invented in Tuscany in 14th century to help complete fermentation and stabilize the wine. The technique involves saving a batch of harvested grape and allowing them to partially dry. If fermentation of the main batch starts to slow or appears to be nearing stuck fermentation, the half dried grapes are added to the must which then gives the yeast cells a new source of sugar to enliven the batch. From there, the must can be fermented dry or stopped with the wine having a higher level of residual sugar. The process was widely used in the Chianti zones until the advent of temperature controlled fermentation tanks. From Tuscany the technique spread to Marche and Umbria where it is sometimes used today. In the Marche the technique is most often used on wines made from the Verdicchio grape to counteract the grape's natural bitterness and to add some sweetness and frizzante qualities.
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page
prefLabel
Governo
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,
,
,
,
,
,
225
a
Concept
altLabel
Malolactic
broader
broaderTransitive
definition
Malolactic fermentation (or sometimes malolactic conversion or MLF) is a process in winemaking where tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation tends to create a rounder, fuller mouthfeel. It has been said that malic acid tastes of green apples. By contrast, lactic acid is richer and more buttery tasting. Grapes produced in cool regions tend to be high in acidity much of which comes from the contribution of malic acid. MLF is also thought to generally enhance the body and flavor persistence of wine, producing wines of greater palate softness and roundness. Many winemakers also feel that better integration of fruit and oak character can be achieved if MLF occurs during the time the wine is in barrel.
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page
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prefLabel
Malolactic fermentation
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,
,
,
199
a
Concept
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Carneros AVA
,
Carneros
,
Los Carneros (AVA)
,
Carneros (wine)
,
Carneros (AVA)
  and
Los Carneros
broader
  and
broaderTransitive
  and
definition
Los Carneros AVA (also known as Carneros AVA) is an American Viticultural Area which includes parts of both Sonoma and Napa counties in California, U.S.A.. It is located north of San Pablo Bay. The proximity to the cool fog and breezes from the bay makes the climate in Los Carneros cooler and more moderate than the wine regions further north in Napa Valley and Sonoma Valley. The cooler climate has made Los Carneros attractive for the cultivation of cooler climate varietals like Pinot Noir and Chardonnay. Many of the grapes grown in Los Carneros are used for sparkling wine production. Receiving its AVA status in 1983, the Carneros area was the first wine region in California to be defined by its climate characteristics rather than political boundaries.
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page
prefLabel
Los Carneros AVA
related
884
a
Concept
altLabel
Oak knoll district of napa valley ava
,
Oak Knoll District of Napa Valley
,
Oak Knoll District (AVA)
,
Oak Knoll District
  and
Oak Knoll
broader
  and
broaderTransitive
  and
definition
The Oak Knoll District of Napa Valley AVA is an American Viticultural Area located within Napa Valley AVA at the southern end of valley floor. The appellation's close proximity to San Pablo Bay results in a climate that is cooler and more moderate than any region in Napa Valley other than the Los Carneros AVA. A wide variety of wine grapes do well in this climate, including varieties not widely grown in other parts of Napa Valley, such as Riesling and Pinot Noir. Oak Knoll District has begun to develop a reputation for a restrained, delicate style of Chardonnay. The appellation was officially designated a sub-appellation of the Napa Valley AVA on February 25, 2004.
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page
prefLabel
Oak Knoll District of Napa Valley AVA
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838
a
Concept
altLabel
Diamond Mountain (disambiguation)
,
Diamond Mountain District
  and
Diamond Mountain District (AVA)
broader
  and
broaderTransitive
  and
definition
The Diamond Mountain District AVA is an American Viticultural Area located in California's Mayacamas Mountains in the northeast portion of the Napa Valley AVA. The appellation sits at a higher elevation than most of Napa Valley's wine region, resulting in less cool fog coming in from San Pablo Bay, and more direct exposure to sunlight. The soil of this AVA is volcanic and very porous which allows it to cool down quickly despite the increased sunlight.
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page
prefLabel
Diamond Mountain District AVA
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849
a
Concept
altLabel
Atlas (disambiguation)
,
Atlas Peak (AVA)
  and
Atlas Peak
broader
  and
broaderTransitive
  and
definition
The Atlas Peak AVA is an American Viticultural Area located within Napa Valley AVA just northeast of the city of Napa. The appellation sits on a higher elevation than most of Napa's wine region which limits the effects of the cool fog coming in from Pacific Ocean. The westward orientation of most vineyards on the Vaca Mountains also extends the amount of direct sunlight on the grapes. The soil of this AVA is volcanic and very porous which allows it to cool down quickly despite the increased sunlight. The area has a fairly significant diurnal temperature variation upwards of 30?F between daytime and night. This contributes to the balance of acidity that grapes from Atlas Peak vineyards are known to have.
exactMatch
lat
38.43999862670898
long
-122.2699966430664
page
prefLabel
Atlas Peak AVA
related
,
,
879
a
Concept
altLabel
Howell Mountain
,
Howell
  and
Howell Mountain (AVA)
broader
  and
broaderTransitive
  and
definition
The Howell Mountain AVA is an American Viticultural Area located within Napa Valley AVA. Howell Mountain is located in the Vaca Mountains on the northeast side of Napa Valley around the town of Angwin, and overlooks the town of St. Helena, California. Designated an AVA in 1983, Howell Mountain was the first sub-appellation within Napa Valley AVA. Most vineyards in the Howell Mountain AVA are planted between 1,400 feet (430 m) and 2,200 feet (670 m) above sea level, well above the elevations in Napa Valley that are most affected by the cool fog and winds from San Pablo Bay. The mountain does get cool breezes directly from the Pacific Ocean, and the relatively high elevations result in a cooler climate than on the valley floor. The soil in the appellation is volcanic with excellent drainage.
exactMatch
lat
38.58000183105469
long
-122.4499969482422
page
prefLabel
Howell Mountain AVA
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,
,
,
,
,
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832
a
Concept
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Chiles
  and
Chiles Valley
broader
  and
broaderTransitive
  and
definition
The Chiles Valley AVA is an American Viticultural Area located within Napa Valley AVA. The Chiles Valley is nestled in the Vaca Mountains on the northeast side of Napa Valley. The appellation has a warmer and more continental climate than other portions of Napa Valley. The cooling fog and winds that moderate temperatures in other parts of Napa Valley have difficulty reaching as far inland as Chiles Valley. The most planted grapes in Chiles Valley are Zinfandel, Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc. Chiles Valley was named after Joseph Ballinger Chiles, who received the Rancho Catacula Mexican land grant in the 1841.
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page
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Chiles Valley AVA
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894
a
Concept
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Oakville
  and
Oakville (AVA)
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  and
broaderTransitive
  and
definition
The Oakville AVA is an American Viticultural Area located within Napa Valley AVA and centered around the town of Oakville, California. The appellation extends over a flat expanse of well drained gravel soil between the Vaca and Mayacamas Mountains. Oakville AVA is known for its success with Bordeaux varietals, which have produced wines of rich texture, firm tannins and notes of mint and herbs.
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Oakville AVA
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877
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Concept
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Wild Horse Valley
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  and
broaderTransitive
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definition
The Wild Horse Valley AVA is an American Viticultural Area whose borders overlap both Napa County and Solano County, California and is partially contained within the Napa Valley AVA. The appellation's southerly location results in more hours of sunshine than other locations in Napa Valley or nearby Green Valley. The proximity to San Pablo Bay results in a cooler climate, making Wild Horse Valley attractive for the cultivation of grapes like Pinot Noir.
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Wild Horse Valley AVA
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1087
a
Concept
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Spring Mountain District (AVA)
,
Spring Mountain
  and
Spring Mountain District
broader
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broaderTransitive
  and
definition
The Spring Mountain District AVA is an American Viticultural Area located in the Napa Valley AVA in California. Spring Mountain District AVA was officially established as an American Viticulture Area in 1993. Encompassed within its bounds are about 8,600 acres (3,480 ha), of which about 1,000 acres (400 ha) are planted to vineyards. Given the small crop yields on hillsides, the region represents less than 2% of Napa Valley wine. Currently the region has just over 30 winegrowers. The appellation sits on steep terraces of the Mayacamas Mountains that separate Napa Valley from Sonoma Valley and the Santa Rosa Plain. It lies in a northwestern portion of the Napa Valley above and behind the town of Saint Helena. The boundaries of the appellation extend from the top of the ridgeline on the western edge, tracing the Sonoma/Napa County border. From the ridgeline the boundaries extend down to the 400 feet (122 m) contour line at the eastern base of the hillside. The southern boundary is Sulphur Creek and one of its tributaries, while the northern boundary is Ritchie Creek. Elevations range from 400 feet (122 m) to 2,600 feet (792 m). The region has a predominantly eastern exposure.
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Spring Mountain District AVA
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298
a
Concept
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St. Helena (wine)
,
St. Helena (AVA)
,
Saint Helena AVA
  and
St helena ava
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broaderTransitive
  and
definition
The St. Helena AVA (or Saint Helena AVA) is an American Viticultural Area located within Napa Valley, centered around the town of St. Helena, California. The appellation covers 9,000 acres (3,642 ha) along the flat narrow land towards the northern end of the valley between the Vaca and Mayacamas Mountains. Charles Krug, considered by many to be the father of Napa Valley wine, opened his Charles Krug Winery here in 1861.
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St. Helena AVA
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source
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source
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source
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source
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source
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source
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source
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1134
a
Concept
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Schram
,
Schramsberg
  and
J. Davies Winery Estates
broader
broaderTransitive
definition
Schramsberg Vineyards is a well-known winery located in Calistoga, California in the Napa Valley region. The vineyard, which was originally founded in 1862 produces a series of sparkling wines using the same method as champagne. Schramsberg is considered one of the premium brands in the production of sparkling wine in California and the first U.S. wine to "match the style and quality of the best French Champagnes". After nearly 50 years of inactivity, Schramsberg was acquired by Jack and Jamie Davies in 1965 who began producing champagne method wine. Today, Schramsberg is managed by Hugh Davies, the youngest son of Jack and Jamie Davies.
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page
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prefLabel
Schramsberg Vineyards
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,
,
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1123
a
Concept
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Wine caves
broader
broaderTransitive
definition
Wine caves are subterranean structures for the storage and aging of wine. They are an integral component of the wine industry world wide. The design and construction of wine caves represents a unique application of underground construction techniques. The storage of wine underground offers the benefits of energy efficiency and optimum use of limited land area. Wine caves naturally provide both high humidity and cool temperatures; key to the storage and aging of wine.
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page
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Wine cave
related
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1044
a
Concept
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Orvieto wine
,
Rosso Orvietano
,
Orvieto (wine)
  and
Orvietano
definition
Orvieto is an Italian wine region located in Umbria and Lazio, centered around the commune of Orvieto. It is primarily known for its white wines made from a blend of mostly Grechetto and Trebbiano, which is sold under the Denominazione di origine controllata (DOC) Orvieto and Orvieto Classico. Blended red wine and eight varietal reds are sold under the Rosso Orvietano DOC. The region has been producing wine since the Middle Ages, when Orvieto wine was known as a sweet, golden yellow wine. Today's white Orvieto is dry, but a semi-sweet style, known as Orvieto Abboccato, and dolce (sweet), are also produced in small quantities.
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Orvieto DOC
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664
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Concept
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UN/LOCODE:ITORV
definition
Orvieto is a city and comune in Province of Terni, southwestern Umbria, Italy situated on the flat summit of a large butte of volcanic tuff. The site of the city is among the most dramatic in Europe, rising above the almost-vertical faces of tuff cliffs that are completed by defensive walls built of the same stone.
exactMatch
lat
42.71666717529297
long
12.10000038146973
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Orvieto
related
  and
742
a
Concept
definition
Falesco is a winery and vineyard established in Montefiascone, Italy in 1979. Falesco has been described as a "state-of-the-art winery" and its production facilities are now located in Montecchio. It is a "family affair" run by Riccardo Cotarella, his brother Renzo and his daughter Dominga. Described as a "sprawling property" of 670 acres, some 370 acres of which are vineyards. Annual production is almost 3 million bottles. The estate straddles the border of Lazio and Umbria, about 50 miles north of Rome. Riccardo Cotarella consults with dozens of Italian wineries, and has a reputation for excellence in vineyard operations, modern winemaking techniques and wine marketing. His greatest pride, though are the wines "made under the Falesco label from grapes grown in the family's vineyards in the Umbria and Lazio regions of central Italy. " Falesco's winemaker Cotarella has been called a "pioneer in the Italian wine industry" because of "his expertise is in every aspect of the business from growing techniques, to technological innovations, to winemaking to marketing. " Cotarella is assisted by winemaker Pier Paolo Chiasso.
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Falesco
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667
a
Concept
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Est wine
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Est! DOC
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Est!
,
Est! Est!! Est!!! di Montefiascone DOC
  and
Est! Est!! Est!!!
definition
Est! Est!! Est!!! di Montefiascone (also known as just Est! Est!! Est!!!) is an Italian wine region centered around the commune of Montefiascone in province of Viterbo in Latium. Since 1996, the white Trebbiano and Malvasia bianca based wines produced within the 1000 acres of the region can qualify for Denominazione di origine controllata (DOC) designation under Italian wine laws. The unusual name of the wine region dates back to a 12th century tale of a German bishop traveling to the Vatican for a meeting with the Pope. The bishop sent a prelate ahead of him to survey the villages along the route for the best wines. At a Montefiascone inn, the prelate was reportedly so impressed with the local wine that he wrote Est! Est!! Est!!! (Latin for "It is") on the door so that the bishop would not fail to stop by. While this tale has been widely repeated, with some variations (such as the event taking place in the 10th century and/or involving a Flemish bishop,, attending the coronation of Henry V, Holy Roman Emperor instead of meeting the Pope, etc), the story is considered by many wine experts, such as Master of Wine Mary Ewing-Mulligan, to be apocryphal. Today, the wine region is known primarily for wine tourism, catering to the visitors of Lake Bolsena north of Rome, with comparatively little Est! Est!! Est!!! di Montefiascone being exported. Among wine critics, the wine often receives negative opinions with wine experts such as Hugh Johnson and Jancis Robinson describing in The World Atlas of Wine that Est! Est!! Est!!! di Montefiascone is "the dullest white wine with the strangest name in the world. " (sic) Wine writer Joe Bastianich compares the region to the Tuscan wines from Vernaccia di San Gimignano saying that the region's "... history is more compelling than what's currently in the glass."
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Est! Est!! Est!!! di Montefiascone
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source
source
source
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132
a
Concept
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Botrytized grapes
,
Botrytized wines
,
Botrytized wine
  and
Pourriture noble
broader
  and
broaderTransitive
  and
definition
Noble rot is the benevolent form of a grey fungus, Botrytis cinerea, affecting wine grapes. Infestation by Botrytis requires moist conditions, and if the weather stays wet, the malevolent form, "grey rot", can destroy crops of grapes. Grapes typically become infected with Botrytis when they are ripe, but when then exposed to drier conditions become partially raisined and the form of infection brought about by the partial drying process is known as noble rot. Grapes when picked at a certain point during infestation can produce particularly fine and concentrated sweet wine. Some of the finest Botrytized wines are literally picked berry by berry in successive tries.
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Noble rot
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282
a
Concept
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Monbazillac wine
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broaderTransitive
456
a
Concept
broader
broaderTransitive
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narrower
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,
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narrowerTransitive
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1144
a
Concept
altLabel
Sainte-Croix-du-Mont (wine)
broader
  and
broaderTransitive
  and
definition
Sainte-Croix-du-Mont is an Appellation d'origine contr?l?e (AOC) for sweet white wine from the Bordeaux wine region in France.
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page
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Sainte-Croix-du-Mont AOC
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172
a
Concept
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Grey rot
,
Botrytis Bunch Rot
,
Botrytis Blight
,
Grey Mould
,
Botrytized
,
Grey mould
,
Bunch rot
,
Botryotinia cinerea
,
Botrytized)
,
Gray mold
,
Gray rot
,
Botrytis
  and
Botrytis bunch rot
broader
broaderTransitive
definition
Botrytis cinerea is a necrotrophic fungus that affects many plant species, although its most notable hosts may be wine grapes. In viticulture, it is commonly known as botrytis bunch rot; in horticulture, it is usually called grey mould or gray mold. The fungus gives rise to two different kinds of infections on grapes. The first, grey rot, is the result of consistently wet or humid conditions, and typically results in the loss of the affected bunches. The second, noble rot, occurs when drier conditions follow wetter, and can result in distinctive sweet dessert wines, such as Sauternes or the Asz? of Tokaji. The species name Botrytis cinerea is derived from the Latin for "grapes like ashes"; although poetic, the "grapes" ("botrytis" from Ancient Greek botrys meaning "grapes" plus the Neolatin suffix -itis for disease) refers to the bunching of the fungal spores on their conidiophores, and "ashes" just refers to the greyish colour of the spores en masse. The fungus is usually referred to by its anamorph (asexual form) name, because the sexual phase is rarely observed. The teleomorph (sexual form) is an ascomycete, Botryotinia fuckeliana, also known as Botryotinia cinerea (see taxonomy box).
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Botrytis cinerea
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155
a
Concept
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Glaci?re
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Ice Wine
,
Eiswein
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Icewine
,
Ice wines
,
Vin de glace
,
Eisewein
  and
Glaciere
broader
broaderTransitive
definition
Ice wine (or icewine; German Eiswein) is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing a more concentrated grape must to be pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet wine. With ice wines, the freezing happens before the fermentation, not afterwards. Unlike the grapes from which other dessert wines are made, such as Sauternes, Tokaji, or Trockenbeerenauslese, ice wine grapes should not be affected by Botrytis cinerea or noble rot, at least not to any great degree. Only healthy grapes keep in good shape until the opportunity arises for an ice wine harvest, which in extreme cases can occur after the New Year, on a northern hemisphere calendar. This gives ice wine its characteristic refreshing sweetness balanced by high acidity. When the grapes are free of Botrytis, they are said to come in "clean". Due to the labour-intense and risky production process resulting in relatively small amounts of wine, ice wines are generally quite expensive. Canada and Germany are the world's largest producers of ice wines. About 75 percent of the ice wine in Canada comes from Ontario. There is also a sparkling version of ice wine. Sparkling ice wine was created accidentally in 1988, by Canadian wine writer, Konrad Ejbich, in his home cellar, using tank samples of the previous year's ice wine, from the Inniskillin winery in Ontario. In 1996, finally acknowledging he could not produce this product himself on a commercial basis, Ejbich decided to share the concept. He wrote about his experience with sparkling ice wine in his column in Wine Tidings magazine, challenging Canadian wineries to make sparkling ice wine on a commercial basis. The Magnotta winery in Ontario filled a 50-litre metal beer barrel with ice wine, carbonated it, and called their product the first commercial sparkling ice wine. However, Ontario's Vintner's Quality Alliance (VQA) would not give the product its stamp of approval because no such category existed in its regulations. In 1998, Inniskillin Wines produced the first charmat method sparkling ice wine. The VQA approved Inniskillin's product because it was not made using carbonation.
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Ice wine
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121
a
Concept
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Klosterneuburger Zuckergrade
,
Degrees KMW
,
Klosterneuburger Mostwaage
,
Must density
,
Potential alcohol
,
Must weights
,
Degree KMW
,
?KMW
  and
Grape must density
broader
broaderTransitive
definition
Must weight is a measure of the amount of sugar in grape juice, and hence indicates the amount of alcohol that could be produced if it is all fermented to alcohol, rather than left as residual sugar. While must weight is a commonly used term among wine makers, the physically correct term would be must density. In Germany it is measured in degrees Oechsle (?Oe) and is an important part of the German wine classification. In Italy, France and Canada the measurement is in degrees Brix, and in the United States it is measured as specific gravity. In Austria the Klosterneuburger Mostwaage (KMW) scale is used. The scale is divided into Klosterneuburger Zuckergrade (?KMW). However, the KMW measures the exact sugar content of the must. The Baum? scale is occasionally used in France and by U.S. brewers. In the Czech Republic and Slovakia, must weight is measured in degrees Normalizovan? mo?tom?r (?NM). In France and many other countries, the grape must density is often recalculated to show potential alcohol, the per cent alcohol content that would be the result if the must was fermented to a completely dry wine.
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page
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Must weight
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,
,
573
a
Concept
altLabel
?Brix
,
Degree Brix
,
Brix (disambiguation)
,
BX
,
High brix
,
DegBrix
,
Degrees Brix
,
High-brix
  and
?Bx
broader
broaderTransitive
definition
Degrees Brix (symbol ?Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by weight (% w/w) (strictly speaking, by mass). If the solution contains dissolved solids other than pure sucrose, then the ?Bx is only approximate the dissolved solid content. The ?Bx is traditionally used in the wine, sugar, fruit juice, and honey industries. The ?Bx represents the same thing as the degree Plato (?P) widely used by the brewing industry, and degree Balling (the oldest of the three systems and still used in some parts of the world) found in older textbooks. For example, a sucrose solution with an apparent specific gravity (20?/20?C) of 1.040 would be 9.99325 ?Bx or 9.99359 ?P while the representative sugar body, the International Commission for Uniform Methods of Sugar Analysis (ICUMSA), in favor of "mass fraction", would report the solution strength as 9.99249%. Because the differences between the systems are of little practical significance (the differences are less than the precision of the instruments) and wide historical use of the Brix unit, modern instruments calculate mass fraction using ICUMSA official formulas but report the result as ?Bx.
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Brix
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342
a
Concept
altLabel
VQAs (wine)
  and
VQA
broader
broaderTransitive
definition
Vintners Quality Alliance, or VQA, is a regulatory and appellation system which guarantees the high quality and authenticity of origin for Canadian wines made under that system in British Columbia and Ontario. It is similar to regulatory systems in France (AOC), Italy, and Germany (QmP). The VQA system allows for sub-appellations, by which the grapes for wines are sourced from extremely specific geographical locations with different soil and climate. This is in accordance with the concept of terroir. In addition, there are other classifications of wine in Canada. British Columbia has a category known as "Wines of Distinction" which must also be 100 percent of British Columbia origin. Cellared in Canada is a completely separate category.
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page
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Vintners Quality Alliance
related
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512
a
Concept
altLabel
Cellared in canada
definition
Cellared in Canada is a term used to designate Canadian wine that is produced with varying quantities of Canadian and foreign bulk wine. These wines are often sold in government-run liquor stores in sections designated as "Canadian wine". In British Columbia, Cellared in Canada wine may be produced from 100 percent foreign content with grapes grown from Washington State, California, South Africa, Argentina and Chile. In Ontario, Cellared in Canada wine is allowed to be produced from a blend of no more than 70 percent foreign-sourced content and a minority percentage of Ontario wine. The only indication of origin is found on the back of the bottle. Other permitted terms are "Product of Canada" and "Vinted in Canada".
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Cellared in Canada
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,
,
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390
a
Concept
altLabel
Wine surplus
  and
European wine lake
definition
The wine lake refers to the continuing supply surplus of wine (supply glut) produced in the European Union. A major contributor to that glut is the Languedoc-Roussillon, which produces over one-third of the grapes grown in France. In 2007 it was reported that for the previous several vintages, European countries had been producing 1.7 billion more bottles of wine than they sell. Hundreds of millions of bottles of wine are turned into industrial alcohol every year, a practice that is sometimes described as "emergency distillation".
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Wine lake
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,
,
1059
a
Concept
altLabel
Wine-making co-operative
,
Winemaking co-operative
,
Cooperative winery
,
Wine-making cooperative
,
Wine cooperative
,
Cave coop?rative
  and
Winzergenossenschaft
definition
A winemaking cooperative is an agricultural cooperative which is involved in winemaking, and which in similarity to other cooperatives is owned by its members. The members in a winemaking cooperative are usually vineyard owners, who deliver grapes to the cooperative, which is involved in production of wine from the grapes and the subsequent marketing activities. Winemaking cooperatives are responsible for a significant proportion of the total wine production in many major wine-producing countries, including most of the classical European wine countries, but their importance varies much between different wine regions within these countries. Cooperatives tend to be more important in regions where the wine?s selling price is relatively low and average size of vineyard holdings is small. While some winemaking cooperatives were established in the 19th century, the majority were established in the early 1930s following the Great Depression.
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prefLabel
Winemaking cooperative
related
734
a
Concept
altLabel
Comite Interprofessionnel du Vin de Champagne
,
Comit? Interprofessional du Vin de Champagne
,
Comit? Interprofessionel du Vin de Champagne
,
Comit? Interprofessionnel du Vin de Champagne
,
Comite Interprofessionnel du vin de Champagne
,
CIVC (Champagne)
,
Comite Interprofessional du Vin de Champagne
,
CIVC
  and
Comite Interprofessionel du Vin de Champagne
broader
broaderTransitive
definition
Le Comit? Interprofessionnel du vin de Champagne (CIVC) is an organisation grouping the actors of the Champagne production and trade - growers, cooperatives and merchants - under the direction of the government. It is charged with organizing and controlling the production, distribution, and promotion of the wines of Champagne as well as conducting research. Until 1990 it set the price of grapes and still intervenes to regulate the size of the harvest and to limit the production of wine in order to maintain market prices. One of the prominent activities of CIVC is to safeguard the name Champagne, which is a protected designation of origin as well as a very valuable trademark. CIVC is quick to resort to litigation at any non-authorized use of the Champagne name. CIVC also operates activities in other countries to educate consumers and to have national representation for the protection of the Champagne name. An example is the Champagne Bureau (formerly the Office of Champagne) in the United States.
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page
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prefLabel
Comit? Interprofessionnel du vin de Champagne
related
,
,
499
a
Concept
altLabel
Champagne
  and
Champagne in pop culture
broader
broaderTransitive
definition
Champagne has featured prominently in popular culture for over a century, due in part to a long history of effective marketing and product placement by leading Champagne houses and their representatives, such as CIVC. In time this created an association of Champagne with luxury and exclusivity. The popularity and positive attributes associated with Champagne has caused many other sparkling wine producers not located in the French wine region of Champagne, to incorrectly use the name "champagne" to describe their wines.
exactMatch
page
prefLabel
Champagne in popular culture
related
,
458
a
Concept
altLabel
Dom
,
Dom P?rignon
,
Dom Perignon (wine)
,
Dom p
  and
DP
broader
broaderTransitive
definition
Dom P?rignon is a brand of vintage Champagne produced by the Champagne house Mo?t & Chandon and serves as that house's prestige champagne. It is named after Dom P?rignon, a Benedictine monk who was an important quality pioneer for Champagne wine but who, contrary to popular myths, did not discover the champagne method for making sparkling wines.
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page
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prefLabel
Dom P?rignon (wine)
related
,
,
,
736
a
Concept
altLabel
Cristal (champagne)
,
Cristal champagne
,
Cristal
,
Cristal (Champagne)
  and
Cris
broader
broaderTransitive
definition
Cristal is the brand name of a Champagne produced by Louis Roederer. Cristal has a flat-bottomed clear, "crystal" bottle, anti-UV cellophane wrapper, and gold label. Widespread awareness of its high price has given the wine an image of exclusivity that, in turn, has elevated demand: it is considered a Veblen good.
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page
prefLabel
Cristal (wine)
related
798
a
Concept
altLabel
Krug (Champagne)
,
Krug (wine)
  and
Krug
broader
broaderTransitive
definition
Champagne Krug?a "n?gociant-manipulateur" with offices in Reims, the main city in Champagne?was one of the famous Champagne houses who formed part of the membership of the Grande Marques. Krug Grande Cuv?e is one of the crown jewels in the LVMH wine division, placed alongside the Mo?t et Chandon's Cuv?e Dom P?rignon and Veuve Clicquot's La Grande Dame. As a Champagne, it is distinctive and easily recognised by taste due to the house's policy of complete barrel fermentation and very extended lees aging; on the nose, Krug is identified by its strongly developed and aged nutty lees influence and autolytic notes, a certain oakiness, as well as a combination of disgorgement freshness and oxidative maturity. On the palate, Krug wines commonly display a raciness resulting from suppression of the malolactic fermentation, and a richness both from lees and from barrel fermentation. It is one of the most obviously oaky of Champagnes and is almost invariably dry (less than 10 g/l residual sugar).
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page
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prefLabel
Champagne Krug
related
927
a
Concept
broader
broaderTransitive
definition
Ambonnay is a commune in the Marne department in north-eastern France.
exactMatch
lat
49.07805633544922
long
4.173333168029785
page
prefLabel
Ambonnay
related
269
a
Concept
altLabel
Champagne Gosset
broader
broaderTransitive
definition
Gosset, founded in 1584, is one of the oldest champagne houses of the Champagne region in north-eastern France. It was founded when Jean Gosset, a grape grower in A?, left a vineyard to Pierre Gosset who began to export wine under his name. Typical for this era in Champagne, Gosset initially produced still wines, mainly reds. Today's Gosset incorporates a winery in A? which belonged to King Francis I of France, who enjoyed these red A? wines. In 1994, the house was sold to the Cointreau family. Under the management of Beatrice Cointreau, (also the head of Cognac Frapin), Gosset succeeded in increasing its production to one million bottles in 2005. The house is now successfully headed by Jean-Pierre Cointreau. Gosset wines are made from a blend of Pinot Noir, Chardonnay, and Pinot Meunier. The house is known for its slightly sweet Brut Excellence and its vintage prestige cuvee C?lebris and Grand Mill?sime. The house also produced a commemorative wine the Quatri?me Centenaire.
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page
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Gosset
related
,
,
,
,
1047
a
Concept
broader
broaderTransitive
definition
Bouzy is a commune of the Marne department in north-eastern France.
exactMatch
lat
49.08027648925781
long
4.147777557373047
page
prefLabel
Bouzy
related
,
285
a
Concept
altLabel
Champagne wine region
,
Champagne
,
Champagne region (wine)
  and
Champagne region
broader
broaderTransitive
definition
The Champagne wine region is a historic province within the Champagne administrative province in the northeast of France. The area is best known for the production of the sparkling white wine that bears the region's name. EU law and the laws of most countries reserve the term "Champagne" exclusively for wines that come from this region located about 100 miles (160 km) east of Paris. The viticultural boundaries of Champagne are legally defined and split into five wine producing districts within the administrative province: Aube, C?te des Blancs, C?te de S?zanne, Montagne de Reims, and Vall?e de la Marne. The towns of Reims and ?pernay are the commercial centers of the area. Located at the northern edges of the wine growing world, the history of the Champagne wine region has had a significant role in the development of this unique terroir. The area's close proximity to Paris promoted the region's economic success in its wine trade but also put the villages and vineyards in the path of marching armies on their way to the French capital. Despite the frequency of these military conflicts, the region developed a reputation for quality wine production in the early Middle Ages and was able to continue that reputation as the region's producers began making sparkling wine with the advent of the great Champagne houses in the 17th & 18th centuries. The principal grapes grown in the region include Chardonnay, Pinot Noir, and Pinot Meunier. Pinot Noir is the most widely planted grape in the Aube region and grows very well in Montagne de Reims. Pinot Meunier is the dominant grape in the Vall?e de la Marne region. The C?te des Blancs is dedicated almost exclusively to Chardonnay.
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49
long
4
page
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Champagne (wine region)
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699
a
Concept
altLabel
Vins de liqueur
broader
  and
broaderTransitive
1177
a
Concept
broader
broaderTransitive
exactMatch
narrower
801
a
Concept
broader
  and
broaderTransitive
  and
definition
Pommeau is an alcoholic drink made in northern France by mixing apple juice with apple brandy (it is a mistelle). It is consumed as an ap?ritif, or as an accompaniment to melon or blue cheese. It is also popular with a variety of desserts, including any chocolate or apple-based dishes.
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page
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Pommeau
related
,
a
Concept
altLabel
Pineau charente
,
Pineau charentais
,
Pineau de Charentes
,
Pineau de Charente
,
Pineau des charentes
,
Pineau
  and
Pineau du charente
broader
,
  and
broaderTransitive
,
  and
definition
Pineau des Charentes, (Pineau Charentais, or simply Pineau) is a regional French aperitif, made in the d?partements of Charente and Charente-Maritime in western France. While popular in Charente, it is less well-known in other regions of France and somewhat uncommon abroad. It is a fortified wine, made from a blend of lightly fermented grape must and Cognac eau-de-vie. Pineau is also found as a home-made product in the neighbouring Deux-S?vres d?partement. In Vend?e there is a similar drink called troussepinette, which is often flavoured with pine or fruits such as pear. Elsewhere in France analogous drinks are made (Macvin in Jura, Floc de Gascogne in the Armagnac area; there is also Pommeau, similarly made by blending apple juice and apple brandy), but these products are much less well known nationally and internationally than Pineau.
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page
  and
prefLabel
Pineau des Charentes
related
,
1199
a
Concept
altLabel
Floc
broader
broaderTransitive
definition
The Floc de Gascogne is a regional ap?ritif from the C?tes de Gascogne and Armagnac regions of Sud-Ouest wine region of France. It is a vin de liqueur fortified with armagnac, the local brandy. It has had Appellation d'origine contr?l?e status since 1990. Elsewhere in France analogous drinks are made (Pineau des Charentes in the Cognac zone, Macvin in Jura; there is also Pommeau, similarly made by blending apple juice and apple brandy).
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Floc de Gascogne
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,
,
  and
source
,
,
830
a
Concept
altLabel
List of Appellation d'Origine Controlee liqueurs and spirits
broader
broaderTransitive
definition
The following is a list of French liqueurs and spirits that are entitled to use the designation Appellation d'Origine Contr?l?e (AOC) on their label. The majority are brandies and eaux-de-vie forming part of the Cognac and Armagnac appellations. Additional appellations cover apple-based cider, pommeau and Calvados, and the rums of Martinique. See also List of Appellation d'Origine Contr?l?e wines.
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page
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List of Appellation d'Origine Contr?l?e liqueurs and spirits
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,
  and
source
,
,
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428
a
Concept
broader
broaderTransitive
definition
Mutage is a wine making technique for making sweet wines.
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page
prefLabel
Mutage
related
,
232
a
Concept
altLabel
Banyuls grand cru
,
Banyuls (AOC)
,
Banyuls Grand Cru AOC
,
Banyuls
  and
Banyuls(AOC)
broader
,
  and
broaderTransitive
,
  and
definition
Banyuls is a French appellation d'origine contr?l?e (AOC) for a fortified ap?ritif or dessert wine made from old vines cultivated in terraces on the slopes of the Catalan Pyrenees in the Roussillon county of France, bordering, to the south, the Empord? wine region in Catalonia in Spain. The AOC production area is limited to four communes of the C?te Vermeille: Banyuls (from which the AOC takes its name), Cerb?re, Collioure and Port-Vendres. Banyuls Grand Cru is an AOC for superior wines that would otherwise be classified as simply Banyuls. They must be matured for 30 months. The grapes permitted are the same.
exactMatch
lat
42.48305511474609
long
3.128055572509766
page
prefLabel
Banyuls AOC
related
,
,
,
1064
a
Concept
altLabel
Collioure (AOC)
  and
Collioure (wine)
broader
  and
broaderTransitive
  and
definition
Collioure is an Appellation d'Origine Contr?l?e (AOC) for French wines situated around the town of Collioure in the Roussillon wine region of France. Red, ros? and a few white wines are produced-the reds from Grenache Noir, Mourv?dre, Syrah, Carignan and Cinsaut grapes; the white are made from a blend of from Grenache blanc and Grenache gris. The boundaries of the AOC are identical with the Banyuls AOC as many of the grapes grown in Collioure destined for use in the fortified Vins doux naturels of the region. The grapes that do not get used for Banyuls are then produced as non-fortified still wines under the Collioure AOC.
exactMatch
lat
42.52666854858398
long
3.0813889503479
page
prefLabel
Collioure AOC
related
,
,
,
166
a
Concept
altLabel
Rose wine
,
Rosado
,
Weissherbst
,
Ros?s
,
Wei?herbst
,
Rose (wine)
,
Ros? wine
  and
Clarete
broader
broaderTransitive
definition
A ros? wine has some of the color typical of a red wine, but only enough to turn it pink. The pink color can range from a pale orange to a vivid near-purple, depending on the grapes and wine making techniques.
exactMatch
page
prefLabel
Ros?
related
1150
a
Concept
altLabel
Colli Piacentini Ortrugo
,
Val Nur
,
Trebbianino Val Trebbia
,
Gutturnio
,
Colli Piacentini wine
,
Colli Piacentini (wine)
,
Colli Piacentini Bonarda
,
Monterosso Val d'Arta
,
Colli Piacentini Gutturnio
  and
Colli Piacentini DOC
definition
The Colli Piacentini is an Italian wine region located at the western end of Emilia-Romagna. In 1967 it was given the Denominazione di origine controllata (DOC) quality designation. Within its boundaries are several smaller DOCs including Colli Piacentini Gutturnio, Monterosso Val D'Arda DOC, Trebbianino Val Trebbia DOC and Val Nur del Colli Piacentini DOC. The region has a long history of winemaking with fossilized vine roots and grape seeds excavated from the region showing viticulture taking place as early as 2000 BC. In Roman times, Julius Caesar's father-in-law Lucius Calpurnius Piso Caesoninus, grew grapes in the Piacenza hills. The Colli Piacentini was once considered part of the Piedmont wine region. To the northwest is the Lombardy wine region of Oltrep? Pavese and, like Oltrep? Pavese, the wine industry of the Colli Piacentini has had strong historical ties to the wine markets of Milan. The region produces over 17 different wines ranging from Vin Santo dessert wines to slightly sparkling frizzante wines. While the practice of labeling wines by varietal is more often associated with New World wines, winemakers in the Colli Piacentini are permitted by DOC regulations to label some of their wines by varietal.
exactMatch
prefLabel
Colli Piacentini
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,
,
,
,
1121
a
Concept
altLabel
Adulteration of wine
  and
Adulteration (wine)
definition
Wine fraud is a form of fraud in which wines are sold to a customer illicitly, usually having the customer spend more money than the product is worth, or causing sickness due to harmful chemicals being mixed into the wine. As wine is technically defined as the product of fermented grape juice, the term "wine fraud" can be used to describe the adulteration of wine by substances that are not related to grapes. This can refer to the use of coloring agents such as elderberry juice, or flavorings such as cinnamon and ginger. While some varieties of wine can naturally have deep, dark color and flavor notes of spices due to the presence of various phenolic compounds found in the skin of the grapes, the use of additives in order to artificially create these characteristics is generally frowned upon in the wine world. In recent years, much attention has been focused on the label fraud, where counterfeit labels from cult wines and other rare and expensive wines are affixed to bottles of less expensive wine and then resold. Wine fraud can involve less expensive wines if they are sold in large volumes. Wine Spectator noted that some experts suspect that as much as 5% of the wine sold in secondary markets could be counterfeit.
exactMatch
prefLabel
Wine fraud
related
1023
a
Concept
altLabel
Denomina??o de Origem
,
Denominacao de Origem Controlada
,
Regiao Demarcada
,
DOC (Portugal)
,
Denomina??o de origem controlada
,
Regi?o Demarcada
,
Indicacao de proveniencia regulamentada
,
Denominacao de origem controlada
,
Portuguese DOC
,
IPR wine
,
Indicacao de Proveniencia Regulamentada
,
Indica??o de Proveniencia Regulamentada
,
Indica??o de proveni?ncia regulamentada
,
Portuguese IPR wine
,
Portuguese IPR
,
Indica??o de Proveni?ncia Regulamentada
,
DOC
  and
Vinho Regional
definition
The Denomina??o de Origem Controlada (or DOC) is the system of protected designation of origin for wines, cheeses, butters, and other agricultural products from Portugal.
exactMatch
prefLabel
Denomina??o de Origem Controlada
related
,
,
,
,
,
,
191
a
Concept
altLabel
Vin de pay
,
Vin de Pays
,
Vin
,
Vins de pays
,
Vin du pays
  and
VDP
definition
Vin de pays is a French term meaning "country wine". Vins de pays are a step in the French wine classification which is above the table wine (Vin de table) classification, but below the VDQS and Appellation d'origine contr?l?e (AOC) classifications. Legislation on the Vin de pays terminology was created in 1973 and passed in 1979, allowing producers to distinguish wines that were made using grape varieties or procedures other than those required by the AOC rules, without having to use the simple and commercially non-viable table wine classification. Unlike table wines, which are only indicated as being from France, Vin de pays carries a geographic designation of origin, the producers have to submit the wine for analysis and tasting, and the wines have to be made from certain varieties or blends. Regulations regarding varieties and labelling practices are typically more lenient than the regulations for AOC wines. In 2009, the Vin de pays classification was replaced by the new PGI - Indication G?ographique Prot?g?e, or Protected Geographical Region - designation.
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Vin de pays
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,
,
,
,
,
,
75
a
Concept
altLabel
Terras Madeirenses
broader
broaderTransitive
definition
Terras Madeirenses is a Portuguese wine region situated on the islands of Madeira, both on the main island and on the Porto Santo Island. The region is classified as a Vinho Regional (VR), which corresponds to table wines with a geographical indication under European Union wine regulations, similar to a French vin de pays region. Terras Madeirenses is a designation for simpler, non-fortified wines from Madeira, while the more famous fortified Madeira wines use the designation Madeira DOC.
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page
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Terras Madeirenses VR
related
,
,
,
,
  and
source
,
,
272
a
Concept
altLabel
Limoux wines
,
Blanquette de Limoux AOC
,
Blanquette m?thode ancestrale
,
Cr?mant de Limoux
,
Blanquette methode ancestrale
,
Blanquette de Limoux
,
Cremant de Limoux AOC
,
Limoux AOC
,
Limoux (wine)
,
Blanquette m?thode ancestrale AOC
  and
Cr?mant de Limoux AOC
broader
  and
broaderTransitive
  and
definition
Limoux wine is produced around the city of Limoux in Languedoc in southwestern France. Limoux wine is produced under four Appellation d'origine contr?l?e (AOC) designations: Blanquette de Limoux, Blanquette m?thode ancestrale, Cr?mant de Limoux and Limoux, the first three of which are sparkling wines and dominate the production around Limoux. The main grape of the region is the Mauzac, locally known as Blanquette, followed by Chardonnay and Chenin Blanc. In 2005, the Limoux AOC was created to include red wine production consisting of mostly Merlot. Local wine historians believe that the world's first sparkling wine was produced in this region in 1531, by the monks at the abbey in Saint-Hilaire.
exactMatch
page
prefLabel
Limoux wine
related
,
361
a
Concept
altLabel
Aging on its lees
broader
broaderTransitive
definition
Autolysis in winemaking relates to the complex chemical reactions that take place when a wine spends time in contact with the lees, or dead yeast cells, after fermentation. While for some wines autolysis is undesirable, it is a vital component in shaping the flavors and mouth feel associated with premium Champagne production. The practice of leaving a wine to age on its lees has a long history in winemaking dating back to Roman winemaking. The chemical process and details of autolysis were not originally understood but the positive effects of a creamy mouthfeel, breadlike and floral aroma, as well as reduced astringency were noticed early on.
exactMatch
page
prefLabel
Autolysis (wine)
related
961
a
Concept
altLabel
Muscadet des Coteaux de la Loire AOC
,
Muscadet C?tes de Grand-Lieu AOC
,
Muscadet de S?vre et Maine
,
Muscadet C?tes de Grand-Lieu
,
Muscadet-Sevre et Maine AOC
,
Muscadet des Coteaux de la Loire
,
Muscadet AOC
,
Muscadet-C?tes de Grandlieu
,
Muscadet-Sevre et Maine
,
Musadet-Cotes de Grandlieu AOC
,
Muscadet-Coteaux de la Loire
,
Muscadet-S?vre et Maine
,
Muscadet de S?vre-et-Maine AOC
,
Muscadet des coteaux de la Loire AOC
  and
Muscadet de S?vre-et-Maine
broader
broaderTransitive
definition
Muscadet is a white French wine. It is made at the western end of the Loire Valley, near the city of Nantes in the Pays de la Loire region neighboring the Brittany Region. More Muscadet is produced than any other Loire wine. It is made from the Melon de Bourgogne grape, often referred to simply as melon. As a rule in France, Appellation d'origine contr?l?e wines are named either after their growing region or after their varietal (the latter in Alsace only). The name 'Muscadet' is therefore an exception. The name seems to refer to a characteristic of the wine produced by the melon grape varietal : vin qui a un go?t musqu? - 'wine with a musk-like taste'. Though wine expert Tom Stevenson notes that Muscadet wines do not have much, if any, "muskiness" or Muscat-like flavors or aromas. The sole varietal used to produce Muscadet, Melon de Bourgogne, was initially planted in the region sometime in or before the 17th century. It became dominant after a hard freeze in 1709 killed most of the region's vines. Dutch traders who were major actors in the local wine trade encouraged the planting of this varietal and distilled much of the wine produced into eau de vie for sale in Northern Europe. The generic 'Muscadet' appellation, officially established in 1937, contains three regional sub-appellations: Muscadet-S?vre et Maine, officially established in 1936, covering 20,305 acres (8,217 hectares) with 21 villages in the Loire-Atlantique department and 2 in the Maine-et-Loire department. This appellation produces 80% of all Muscadets. Muscadet-Coteaux de la Loire, officially established in 1936, covering 467 acres (189 hectares) with 24 villages spread across the Loire-Atlantique and Maine-et-Loire departments. Muscadet-C?tes de Grandlieu, officially established in 1994, benefits from the Grandlieu lake's microclimate. This sub appellation covers 717 hectares with 17 villages in the Loire-Atlantique department and 2 villages in the Vend?e department.
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page
prefLabel
Muscadet
related
583
a
Concept
altLabel
Muscato d'Asti
,
Moscato grape
,
Rumeni Mu?kat
,
Moscatel
,
Moscato Rosa
,
Muscat (grape and wine)
,
Muscat wine
,
Muscato
,
Muscat Grape
,
Muscat blanc
,
Moscato Giallo
,
Yellow Muscat
,
Muscat grape
,
Rumeni Muskat
,
Moscato (grape)
,
Muscat
,
Muscat family
,
Muscats (grape)
,
Tam?ioasa
,
Muscat (wine)
,
Moscatell
,
Muscat family of grapes
,
Muscatel
,
Orange Muscat
,
Moscadello
  and
Muscat grapes
broader
  and
broaderTransitive
  and
definition
The Muscat variety of grapes of the species Vitis vinifera is widely grown for wine, raisins and table grapes. Their color ranges from white to near black. Muscat almost always has a pronounced sweet floral aroma. Muscat grapes are grown around the world in Cyprus, Hungary, Romania, Croatia, Moldova, Bulgaria, Serbia, Israel, France, Germany, Portugal, Greece, Spain, Australia, South Africa, California, Oregon, Canada, Italy, Albania, Turkey, Azerbaijan,Slovenia, Mexico, and other places. The breadth and number of varieties of muscat suggest that it is perhaps the oldest domesticated grape variety, and there are theories that most families within the Vitis vinifera grape variety are descended from the Muscat variety.
exactMatch
page
  and
prefLabel
Muscat (grape)
related
486
a
Concept
altLabel
Vin de Corse
,
Corsica (wine)
,
Corsica (disambiguation)
,
Vin de Corse AOC
  and
Corse AOC
broader
broaderTransitive
definition
Corsica wine is wine made on the Mediterranean island of Corsica. Located 90km west of Italy, 170km southeast of France and 11km north of the island of Sardinia, the island is a territorial collectivity of France, but many of the region's winemaking traditions and its grape varieties are Italian in origin. The region's viticultural history can be traced to the island's settlement by Phoceans traders in 570 BC in what is now the commune of Al?ria. In the 18th century, the island came under the control of France. Following the independence of Algeria from French rule, many Algerian Pieds-Noirs immigrated to Corsica and began planting vineyards. Between 1960 and 1976 the vineyard area in Corsica increased fourfold. In 1968, Patrimonio was established as Corsica's first Appellation d'origine contr?l?e (AOC). Today, Corsica has nine AOC regions including the island-wide designation Vin de Corse AOC. The majority of the wine exported from Corsica falls under the Vin de pays designation Vin de Pays de l'?le de Beaut? (Country wine from the Island of Beauty). The three leading grape varieties of the region are Nielluccio, known as the spice wine of France, Sciacarello and Vermentino.
exactMatch
page
prefLabel
Corsica wine
related
1170
a
Concept
altLabel
M?laga (DO)
,
Malaga (disambiguation)
,
Malaga wine
,
Malaga (DO)
  and
M?laga wine
broader
broaderTransitive
definition
Malaga is a sweet fortified wine originating in the Spanish city of M?laga made from Pedro Xim?nez and Moscatel grapes. The center of Malaga production is Sierra de Almijara, along with Antequera, Archidona, San Pedro Alcantara, Velez Malaga and Competa. The winemaking history in Malaga and the nearby mountains is one of the oldest in Europe. However, like many of the world?s great dessert wines, demand fell dramatically in the 20th century and it was feared that this wine would soon become extinct. There is now a recent surge in interest in these sweet wines, and Malaga wines are finding their place on the world stage. The main wine villages of this beautiful appellation include Frigiliana and Velez. There are many red and white varietals grown, but the only ones used for dessert wines are the Pedro Xim?nez and Moscatel.
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page
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prefLabel
Malaga (wine)
related
,
,
,
,
407
a
Concept
altLabel
Liqueur Tokay
broader
broaderTransitive
definition
A Liqueur Muscat is a fortified wine made in Australia from the Muscat Blanc ? Petits Grains (known locally as Brown Muscat) grapes. The wine is sweet, dark, highly alcoholic Australian wine that has some similarities to Madeira and Malaga. The grape is most commonly produced in Victoria in the wine regions of Rutherglen and Glenrowan.
exactMatch
page
prefLabel
Liqueur Muscat
related
,
,
,
,
,
302
a
Concept
altLabel
Classification of Wine
,
Classification (wine)
,
Classified (wine)
,
Classification
  and
Wine classification
definition
The classification of wine can be done according to various methods including, but not limited to, place of origin or appellation, vinification methods and style, sweetness and vintage, or varietal used. Practices vary in different countries and regions of origin, and many practices have varied over time. Some classifications enjoy official protection by being part of the wine law in their country of origin, while other have been created by, for example, grower's organizations without such protection.
exactMatch
prefLabel
Classification of wine
related
,
,
55
a
Concept
altLabel
Classification
,
Classification of Champagne
,
Champagne classification
,
Classification of champagne vineyards
,
Champagne's Grand crus
,
Champagne
  and
Champagne (classification)
broader
  and
broaderTransitive
  and
definition
The classification of Champagne vineyards developed in the mid 20th century as a means of setting the price of grapes grown through the villages of the Champagne wine region. Unlike the classification of Bordeaux wine estates or Burgundy Grand cru vineyards, the classification of Champagne is broken down based on what village the vineyards are located in. A percentile system known as the ?chelle des Crus ("ladder of growth") acts as a pro-rata system for determining grape prices. Vineyards located in villages with high rates will receive higher prices for their grapes than vineyards located in villages with a lower rating. While the ?chelle des Crus system was originally conceived as a 1-100 point scale, in practice, the lowest rated villages are rated at 80%. Premier crus villages are rated between 90 and 99 percent while the highest rated villages, with 100% ratings are Grand crus.
exactMatch
page
prefLabel
Classification of Champagne vineyards
related
,
732
a
Concept
altLabel
Sillery
broader
broaderTransitive
definition
Sillery is a commune in the Marne department in north-eastern France.
exactMatch
lat
49.19889068603516
long
4.133055686950684
page
prefLabel
Sillery, Marne
related
,
  and
source
,
,
794
a
Concept
altLabel
Classification of douro vineyards
,
Grade A producer of grapes
,
Quinta classification
  and
Classification of Port vineyards
definition
The Quinta classification of Port vineyards in the Douro is a system that grades the terroir and quality potential of vineyards in the Douro wine region to produce grapes suitable for the production of Port wine. In Portuguese, a quinta is a wine producing estate, which can be a winery or a vineyard. While other wine classification systems may classify the winery (such as the 1855 Bordeaux classification), the Douro quinta classification is based upon the physical characteristics of the vineyard. The classification system is run by the Instituto dos Vinhos do Douro e Porto (IVDP) and shares some similarities to the classification of Champagne vineyards in that one of the purposes of the system is to ensuring that vineyards producing grapes with the highest quality potential receive a high price. A secondary function of the quinta classification is the establishment of permitted yields for production. Quintas with a higher classification (and theoretically capable of producing grapes of higher quality) are permitted to harvest more grapes than a vineyard that received a lower classification.
exactMatch
prefLabel
Quinta classification of Port vineyards in the Douro
related
,
,
,
,
,
  and
source
,
,
,
529
a
Concept
altLabel
Le Mesnil
  and
Mesnil-sur-Oger
broader
broaderTransitive
definition
Le Mesnil-sur-Oger is a commune in the Marne department in the Champagne-Ardenne region in north-eastern France.
exactMatch
lat
48.94722366333008
long
4.022500038146973
page
prefLabel
Le Mesnil-sur-Oger
related
59
a
Concept
altLabel
Clos
  and
Clos (wine)
definition
Clos, from the French for Closure or enclosed, is a walled vineyard used to protect the grapes from theft as well as improving the mesoclimate. Often founded by Cistercians monks. The word is often used in the name of famous wines even when the wall no longer exists. Clos in France : Bordeaux: Ch?teau L?oville-Las Cases, Clos Haut-Peyraguey, Clos Fourtet, Clos des Jacobins, Clos de l'Oratoire, Clos Saint-Martin Burgundy: Clos Napol?on, Chambertin-Clos de B?ze, Clos de Tart, Clos des Lambrays, Clos de la Roche, Clos Saint-Denis, La Roman?e together with La Roman?e-Conti, Clos de Vougeot, Clos des R?as, Corton-Clos du Roi, Clos des Ursules, Clos des Mouches, Clos des ?peneaux, Clos du Val, Clos des Ch?nes, Montrachet Champagne: Clos des Goisses, Clos du Mesnil Alsace: Clos Sainte-Hune in Grand Cru Rosacker, Clos Sainte-Odile Loire: Clos de la Coul?e-de-Serrant, Clos du Papillon, Le Grand Clos Rh?ne: Clos des Papes, Clos du Mont-Olivet, Clos de l'Oratoire des Papes South West France: Clos La Coutale, Clos de Gamot, Clos Triguedina In French-speaking Switzerland: Vaud: Clos des Abbayes, Clos des Moines, Clos du Paradis, Clos du Rocher, Clos des Rennauds Valais: Clos Grand Br?l?, Clos des Montibeux, Clos de Balavaud In Germany: Rheingau: Hattenheimer Pfaffenberg and Steinberg, Neroberg Rheinhessen: Schlossm?hle in Heidesheim, Niersteiner Gl?ck File:Steinberg clos rheingau-01s. jpgFile:Magnify-clip. pngExterior view of Steinberg, Kloster Eberbach walled vineyard
exactMatch
prefLabel
Clos (vineyard)
related
1073
a
Concept
altLabel
Le Montrachet
broader
broaderTransitive
definition
Montrachet is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for white wine from Chardonnay in the C?te de Beaune subregion of Burgundy. It is situated across the border between the two communes of Chassagne-Montrachet and Puligny-Montrachet and produces what many consider to be the greatest dry white wine in the world. It is surrounded by four other Grand Cru vineyards all having "Montrachet" as part of their names. Montrachet itself is generally considered superior to its four Grand Cru neighbours. Montrachet is located in the south of the C?te de Beaune, which is the southern half of the C?te d'Or, which in turn is the most important of the several wine producing subregions of Burgundy. The Montrachet vineyard is almost equally divided between Puligny-Montrachet and Chassagne-Montrachet. The wine from the Chassagne side is usually known as Le Montrachet while the wine from the Puligny side is known as Montrachet.
exactMatch
lat
46.94444274902344
long
4.737777709960938
page
prefLabel
Montrachet
related
,
,
,
,
871
a
Concept
altLabel
Chassagne-Montrachet Premier Cru
  and
Chassagne-Montrachet AOC
broader
broaderTransitive
definition
Chassagne-Montrachet wine is produced in the communes of Chassagne-Montrachet and Remigny in C?te de Beaune of Burgundy. The Appellation d'origine contr?l?e (AOC) Chassagne-Montrachet may be used for white wine and red with respectively Chardonnay and Pinot Noir as the main grape variety. The production consists of around two-thirds of white wine and one-third of red wine, which is produced primarily in the southern part of the commune, in the direction of Santenay. There are three Grand Cru vineyards within Chassagne-Montrachet, with Montrachet the most well-known, and 50 Premier Cru vineyards. In 2008, there was 301.43 hectares (744.8 acres) of vineyard surface in production for Chassagne-Montrachet wine at village and Premier Cru level, and 15,660 hectoliter of wine was produced, of which 10,398 hectoliter white wine and 5,262 hectoliter red wine. Some 121.21 hectares (299.5 acres) of this area was used for the red wines in 2007. The amount produced corresponds to almost 2.1 million bottles, almost 1.4 million bottles of white wine and 700.000 bottles of red wine. For white wines, the AOC regulations allow both Chardonnay and Pinot Blanc to be used, but most wines are 100% Chardonnay. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this not very often practiced. The allowed base yield is 40 hectoliter per hectare of red wine and 45 hectoliter per hectare for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine. The style of white Chassagne-Montrachet is often both fruity and mineral, with the level of oak varying between producers.
exactMatch
page
prefLabel
Chassagne-Montrachet wine
related
,
,
811
a
Concept
altLabel
Saint-Aubin AOC
,
St. Aubin AOC
,
Saint Aubin AOC
,
St.-Aubin AOC
,
Saint Aubin (AOC)
,
Saint-Aubin Premier Cru
  and
Saint-Aubin
broader
broaderTransitive
definition
Saint-Aubin wine is produced in the commune of Saint-Aubin in C?te de Beaune of Burgundy. Rather than being situated on the main C?te d'Or escarpment, as most of the other C?te de Beaune wine villages, the vineyards of Saint-Aubin are mainly located in a side valley to the west of Chassagne-Montrachet. The Appellation d'origine contr?l?e (AOC) Saint-Aubin may be used for white and red wine with respectively Chardonnay and Pinot Noir as the main grape variety. The production consists of around 75% white wine, and 25% red wine. There are no Grand Cru vineyards within the Saint-Aubin AOC. In 2008, there was 162.81 hectares (402.3 acres) of vineyard surface in production for Saint-Aubin wine at village and Premier Cru level, and 8,264 hectoliter of wine was produced, of which 6,247 hectoliter white wine and 2,017 hectoliter red wine. Some 49.38 hectares (122.0 acres) of this area was used for the red wines in 2007. The total amount produced corresponds to around 1.1 million bottles, of which just over 800,000 bottles of white wine and just over 300,000 bottles of red wine. For white wines, the AOC regulations allow both Chardonnay and Pinot Blanc to be used, but most wines are 100% Chardonnay. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this not very often practiced. The allowed base yield is 40 hectoliter per hectare of red wine and 45 hectoliter per hectare for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine.
exactMatch
page
prefLabel
Saint-Aubin wine
related
,
  and
source
,
505
a
Concept
altLabel
Batard-Montrachet AOC
,
B?tard Montrachet
,
B?tard-Montrachet Grand cru
,
Batard-Montrachet Grand cru
,
Batard Montrachet
,
Batard-Montrachet
  and
B?tard-Montrachet AOC
broader
broaderTransitive
definition
B?tard-Montrachet is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for white wine from Chardonnay in the C?te de Beaune subregion of Burgundy. It is located within the communes of Puligny-Montrachet and Chassagne-Montrachet. B?tard-Montrachet borders on the Grand Cru vineyard Montrachet in the west, on Bienvenues-B?tard-Montrachet in the east/northeast and on Criots-B?tard-Montrachet in the south. In terms of the C?te d'Or hillside, B?tard-Montrachet is located below Montrachet, with the Route des Grands Crus running between the two vineyards. The AOC was created in 1937.
exactMatch
lat
46.94361114501953
long
4.739999771118164
page
prefLabel
B?tard-Montrachet
related
159
a
Concept
altLabel
Puligny-Montrachet (AOC)
,
Puligny-Montrachet Premier Cru
,
Puligny Montrachet AOC
  and
Puligny-Montrachet AOC
broader
broaderTransitive
definition
Puligny-Montrachet wine is produced in the commune of Puligny-Montrachet in C?te de Beaune of Burgundy. The Appellation d'origine contr?l?e (AOC) Puligny-Montrachet may be used for white wine and red with respectively Chardonnay and Pinot Noir as the main grape variety. However, almost only white Puligny-Montrachet is produced, at around 99.5 per cent of the total production. There are four Grand Cru vineyards within Puligny-Montrachet, with Montrachet the most well-known, and 17 Premier Cru vineyards. In 2008, there were 207.98 hectares (513.9 acres) of vineyard surface was in production for Puligny-Montrachet wine at village and Premier Cru level, and 10,844 hectoliter of wine was produced, of which 10,792 hectoliter white wine and 52 hectoliter red wine. Some 3.67 hectares (9.1 acres) of this area was used for the red wines in 2007. The amount produced corresponds to slightly less than 1.5 million bottles of which slightly less than 7,000 bottles were red wine. For white wines, the AOC regulations allow both Chardonnay and Pinot Blanc to be used, but most wines are 100% Chardonnay. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the rare red wines, but this not very often practiced. The allowed base yield is 45 hectoliter per hectare for white wine (40 for red wine). The grapes must reach a maturity of at least 11.0 per cent potential alcohol for village-level white wine (10.5 for red) and 11.5 per cent for Premier Cru white wine (11.0 for red). The style of white Puligny-Montrachet is often very mineral, with a more restrained oak character compared to the white wines of some of the other C?te de Beaune villages, and tends to be described as "elegant" rather than fruit-driven, although some aspects of the style (such as the level of fruitiness) varies somewhat between producers and specific vineyards.
exactMatch
page
prefLabel
Puligny-Montrachet wine
related
,
1072
a
Concept
altLabel
Judgement of Paris wine
,
Paris wine competition
,
Wine Spectator Wine Tasting of 1986
,
1976 paris wine tasting
,
JOP
,
JOP wine
,
1976 Judgment of Paris
,
Judgement of Paris wine tasting
,
Paris wine tasting of 1976
,
Judgement of Paris (wine)
,
Spurrier's Wine Tasting
,
Spurrier's wine competition
,
Paris Wine Tasting of 1976
,
San Francisco Wine Tasting of 1978
,
Judgment of paris wine
,
Judgment of Paris (disambiguation)
,
Paris wine tasting
,
1976 Paris wine tasting
,
Veedercrest Vineyards
  and
Paris 1976
broader
broaderTransitive
definition
The Paris Wine Tasting of 1976 or the Judgment of Paris was a wine competition organized in Paris on 24 May 1976 by Steven Spurrier, a British wine merchant, in which French judges did blind tasting of top-quality chardonnay and cabernet sauvignon wines from France and from California. A California wine rated best in each category, which caused surprise as France was generally regarded as being the foremost producer of the world's best wines. Spurrier sold only French wine and believed that the California wines would not win.
exactMatch
page
prefLabel
Judgment of Paris (wine)
related
887
a
Concept
altLabel
Wine Olympics of 1979
  and
Des Olympiades du vin
broader
broaderTransitive
definition
A Wine Olympics was organized by the French food and wine magazine GaultMillau in 1979; a total of 330 wines from 33 countries were evaluated by 62 experts from ten nationalities. The 1976 Trefethen Vineyards Chardonnay from the Napa Valley won the Chardonnay tasting and was judged best in the world. Gran Coronas Mas La Plana 1970 from Spain received first place in the important Cabernet blend category. In the Pinot Noir competition, the 1975 Eyrie Vineyards Reserve from Oregon placed in the top ten. The 1975 HMR Pinot Noir from Paso Robles, CA placed third. Tyrell Pinot Noir 1976 from Australia was selected for the "Gault Milleau World Dozen" and placed first.
exactMatch
page
prefLabel
Wine Olympics
related
874
a
Concept
altLabel
Wine contests
,
Wine rankings
,
Prize wines
,
Wine judgments
,
Wine judging
,
Wine judgings
,
Wine Competition
,
Wine competitions
  and
Wine evaluations
broader
broaderTransitive
definition
A wine competition is an organized event in which trained judges or consumers competitively rate different vintages or bands of wine. There are two types of wine competitions, both of which use blind tasting of wine to prevent bias by the judges.
exactMatch
page
prefLabel
Wine competition
related
148
a
Concept
broader
broaderTransitive
definition
Concours Mondial de Bruxelles created in 1994, labeled the ?wine world-championship? with 6000 participating products from the four continents, these samples represent more than 500 million marketed bottles. The jury of the Concours Mondial de Bruxelles brings together international wine experts from 40 nationalities every year.
exactMatch
page
prefLabel
Concours Mondial de Bruxelles
related
  and
source
,
,
222
a
Concept
altLabel
International Wine & Spirit Competition
  and
Iwsc
broader
broaderTransitive
definition
The International Wine & Spirit Competition is an annual wine competition founded in 1969 by the [German/British German/British] oenologist Anton Massel. http://www. thewinecompetition. com. Each year the competition receives entries from over 80 countries worldwide. The awards given by the competition are considered to be some of the highest honors in the industry. The competition is considered to be the worlds most prestigious wine and spirit competition The two stage judging process takes place over a six month period, consisting of blind tasting and detailed technical analysis. Entries are judged by panels drawn from 250 specialists from around the world.
exactMatch
page
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prefLabel
International Wine and Spirit Competition
related
source
,
,
,
1205
a
Concept
altLabel
Great Chardonnay Showdown of 1980
broader
broaderTransitive
definition
The Great Chardonnay Showdown, held in the spring of 1980, was organized by Craig Goldwyn, the wine columnist for the Chicago Tribune newspaper and the founder of the Beverage Testing Institute, with help from three Chicago wine stores. A total of 221 Chardonnays from around the world were selected for the blind wine competition. France and California were heavily represented, but entries from many countries around the world were included.
exactMatch
page
prefLabel
Great Chardonnay Showdown
related
301
a
Concept
broader
broaderTransitive
definition
In the Grand European Jury Wine Tasting of 1997, the Grand Jury Europ?en, consisting entirely of European judges, conducted a blind tasting of 27 Chardonnay wines from seven countries. Held in Bordeaux, 70 percent of the entries in the wine competition were from France (Burgundy). All other countries were represented with one entry each, except for Australia, which had two. The French wine entries were "a regular Hall of White Burgundy Fame. They had such great vineyards and outstanding producers as Meursault Charmes from Domaine Comtes Lafon and Meursault Perri?res from Domaine Coche-Dury. " In addition, "Various hyphenated grand cru Montrachets showed up: two Chevalier-Montrachets, one from Bouchard P?re et Fils, the other from Louis Jadot. Other grands crus included a Bienvenues-B?tard-Montrachet from Olivier Leflaive and two Corton-Charlemagnes (Louis Latour and Domaine Bonneau du Martray). Two Montrachets were present as well, from Marquis de Laguiche and Domaine Jacques Prieur" (Kramer, p. 110). In addition, there was Puligny-Montrachet Les Combettes from Domaine Sauzet, Puligny-Montrachet Les Pucelles Domaine Leflaive, and Chablis Grand Cru Valmur from that district?s most acclaimed producer, Domaine Francois Raveneau. The judges tasted three vintages of each wine, a 1989, a 1992 and a 1994. At the end of the evaluation, the judges declared the top wine to be Robert Mondavi Chardonnay Reserve, a California wine. Rank number two was won by Domaine Comtes Lafon?s Meursault Charmes. The organizer told Matt Kramer, who wrote an article about the event in Wine Spectator, that he had later "put on the exact same tasting, with the exact same wines, in New York using American tasters. The results were almost identical" (Kramer, p. 111).
exactMatch
page
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Grand European Jury Wine Tasting of 1997
related
977
a
Concept
altLabel
Corton-Charlemagne AOC
,
Corton Charlemagne Grand cru
,
Corton-Charlemagne Grand cru
  and
Corton Charlemagne
broader
broaderTransitive
definition
Corton-Charlemagne is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for white wine in C?te de Beaune subregion of Burgundy. It is located in the communes of Aloxe-Corton, Pernand-Vergelesses and Ladoix-Serrigny; and Chardonnay is the only allowed grape variety. Around 300,000 bottles of white wine are produced each year in the appellation. The AOC was created in 1937. The vines are located on the higher ground of a hilltop that stretches between the Burgundian villages of Ladoix-Serrigny and Pernand-Vergelesses. The slopes planted with the most valuable vineyards are south-east facing on the hilltop, and the land gradually slopes down towards the major French highway Route 74. The red wine appellation of Corton covers the lower part of the hill, and the areas for Corton and Corton-Charlemagne are partially overlapping. Furthermore there is a third Grand Cru appellation on the Corton hill, Charlemagne, for white wine. Charlemagne is only 0.28 hectares in size, so production is limited. Bonneau du Martray is the largest single owner of vines within the Corton-Charlemagne vineyard with 9.5 hectares.
exactMatch
lat
47.0716667175293
long
4.855555534362793
page
prefLabel
Corton-Charlemagne
related
,
,
482
a
Concept
altLabel
Le Corton
,
Corton AOC
,
Corton Grand cru
,
Corton wine
,
Corton
  and
Le Corton Grand cru
broader
broaderTransitive
definition
Corton is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red and white wine in C?te de Beaune subregion of Burgundy. It is located on a hill shared between the three villages of Aloxe-Corton, Pernand-Vergelesses and Ladoix in the C?te de Beaune, Burgundy. The appellation covers the lower parts of the Corton hill and includes several subordinate vineyard names, or climats, within the AOC. Due to the size of the AOC and the variability of these climats, it is the rule rather than the exception that the name of the climat is indicated together with that of the Corton AOC, leading to designations such as Corton Clos du Roi and Corton Les Bressandes. Corton is somewhat unique in this aspect, since it is very seldom to indicate climat for other Grand Cru appellations in C?te d'Or. The AOC was created in 1937. Corton wines are mostly red (around 95 per cent of the total production in the AOC) and made from the Pinot Noir grape, however a smaller quantity of white Corton from Chardonnay is also produced. Around 500,000 bottles a year are produced from the vines. The Corton appellation itself is the C?te de Beaune's only Grand Cru appellation for red wine, and is the largest Grand Cru of Burgundy.
exactMatch
lat
47.07305526733398
long
4.866944313049316
page
prefLabel
Corton (wine)
related
818
a
Concept
altLabel
Lieu dit
  and
Lieux-dits
definition
Lieu-dit (literally location-said) is a French toponymic term referring to an uninhabited place yet bearing a name. The chosen name refers to some characteristic of the place, its former use, a past event etc. English speakers seem to have discovered the concept through oenology and have considered it as a wine term which in its typical usage translates as "vineyard name" or "named vineyard". Typically, a lieu-dit is the smallest piece of land which has a traditional vineyard name assigned to it. In most cases, this means that a lieu-dit is smaller than an appellation d'origine contr?l?e (AOC). In some cases, lieux-dits appear on wine labels, in addition to the AOC name. This is most commonly seen for Alsace wine and Burgundy wine. It may not always be easy for consumers to tell if a name on a wine label is a lieu-dit or a cuv?e name created by the producer. The only case of mandatory mention of a lieu-dit is in Alsace, for Alsace Grand Cru AOC. The Grand Cru designation may only be used if a lieu-dit is indicated. Lieux-dits may also be indicated on regular Alsace AOC wines, but is not mandatory. In Burgundy, the term climat is used interchangeably with lieu-dit. The use of the lieu-dit varies with the level of classification of the wine. Although the Grand Cru burgundies are in generally considered to be classified on the vineyard level and defined as separate AOCs (with the exception of Chablis Grand Cru), some Burgundy Grand Crus are in fact divided into several lieux-dits. An example is Corton, where it is fairly common to see lieux-dits such as Les Bressandes, Le Clos de Roi and Les Renardes indicated. For village level burgundies, the lieu-dit may only be indicated in smaller print than the village name to avoid confusion with Premier Cru burgundies, where the village and vineyard name are indicated in the same size print. In Rh?ne, lieux-dits are most commonly seen for some of the top wines of the region. An example is the lieu-dit La Mouline within C?te-R?tie.
exactMatch
prefLabel
Lieu-dit
related
,
,
202
a
Concept
altLabel
Alsace wine regions
,
Cremant d'Alsace AOC
,
Cr?me d'Alsace
,
Creme d'Alsace
  and
Cremant d'Alsace
broader
broaderTransitive
definition
The wine region of Alsace produces wines under three different Appellations d'Origine Contr?l?es (AOCs): Alsace AOC for white, ros? and red wines, Alsace Grand Cru AOC for white wines from certain classified vineyards and Cr?mant d'Alsace AOC for sparkling wines. This region is the only French wine region allowed to label its wines based on varietal.
exactMatch
page
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prefLabel
Alsace wine region
related
252
a
Concept
altLabel
Vendanges Tardives
,
Vendange Tardive
,
VT
  and
Vendanges tardives
broader
broaderTransitive
definition
Vendange tardive ("VT") means "late harvest" in French. The phrase refers to a style of dessert wine where the grapes are allowed to hang on the vine until they start to dehydrate. This process, called passerillage, concentrates the sugars in the juice and changes the flavours within it. The name is sometimes written as the plural form, vendanges tardives, referring to the fact that several runs through the vineyard is often necessary to produce such wines. Alsace wines were the first to be described as vendange tardive but the term is now used in other regions of France. Since 1984, the term has been legally defined in Alsace and may only be applied to wines that exceed a minimum must weight and pass blind tasting by the INAO. S?lection de Grains Nobles ("SGN") is an even sweeter category, for grapes affected by noble rot. Vendange tardive is also an official wine designation in Luxembourg. Since German is a common language in Alsace, the designation vendange tardive is often translated literally as Sp?tlese by the Alsatians. However, the must weight requirement for a VT is higher than for the Pr?dikat Sp?tlese in Germany or Austria. In wine classification terms, a VT wine from Alsace is more close to a German or Austrian Auslese.
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page
prefLabel
Vendange tardive
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,
,
,
,
,
,
,
643
a
Concept
altLabel
Selection de Grains Nobles
,
Selection des Grains Nobles
,
S?lection des Grains Nobles
,
SGN
,
Quintessence de Grains Nobles
,
Selection de grains nobles
,
S?lections de Grains Nobles
  and
S?lection de grains nobles
broader
  and
broaderTransitive
  and
definition
S?lection de Grains Nobles (SGN) is French for "selection of noble berries" and refers to wines made from grapes affected by noble rot. SGN wines are sweet dessert wines with rich, concentrated flavours. Alsace wines were the first to be described as S?lection de Grains Nobles, with the legal definition introduced in 1984, but the term is also seen in some other wine regions France, such as Loire.
exactMatch
page
prefLabel
S?lection de Grains Nobles
related
427
a
Concept
altLabel
Grand cru Alsatian wine
,
Alsace Grand Cru
  and
Alsace grand cru
broader
broaderTransitive
a
Concept
broader
broaderTransitive
exactMatch
narrower
,
394
a
Concept
altLabel
Cr?mant d'Alsace AOC
broader
broaderTransitive
definition
Cr?mant d'Alsace is an Appellation d'Origine Contr?l?e for sparkling wines made in the Alsace wine region of France. Produced since 1900, the Cr?mant d'Alsace AOC was recognized in 1976 by the INAO and the designation Cr?mant regulated by the European Parliament in 1996.
exactMatch
page
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prefLabel
Cr?mant d'Alsace
related
,
,
,
,
  and
source
  and
narrowerTransitive
,
  and
prefLabel
Alsace wine AOCs
source
definition
Alsace Grand Cru is an Appellation d'Origine Contr?l?e for wines made in specific parcels of the Alsace wine region of France. The Grand Cru AOC was recognized in 1975 by the INAO with subsequent expansion in 1983, 1992 and 2007. The wines come from selected sites in the Alsace AOC region, located at altitudes between 200 m and 300 m. To qualify for Grand Cru status, the wine must first meet the AOC Alsace-rules and then other strict requirements. Thus, the yield of the vineyards has to be 65 hectoliter per hectare or less, the wine has to come from a single named vineyard (which is called a lieu-dit in Alsace) of Grand Cru status, and the name of the vineyard must be listed on the label. As of 2011, 51 lieux-dits are listed as Grand Cru, the latest addition being Kaefferkopf of Ammerschwihr in January 2007.
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,
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prefLabel
Alsace Grand Cru AOC
related
,
,
367
a
Concept
altLabel
Rusa (grape)
,
Tramin Korenny
,
Traminac mirisavi
,
Traminer Rosso
,
Rotclevner
,
Traminer Rosa
,
Drumin
,
Traminer Rose
,
Rothklauser
,
Roter Traminer
,
Klavner
,
Traminer Rose Aromatique
,
Gentil Duret Rouge
,
Traminac Crveni
,
Crevena Ruziva
,
Kirmizi Traminer
,
Plant Paien
,
Traminac Diseci
,
Rotedel
,
Gewurstraminer
,
Ruska (grape)
,
Christkindltraube
,
Dreimanner
,
Gentil Rose Aromatique
,
Ryvola
,
Roter Nuerberger
,
Traminer Rozovyi
,
Nature (grape)
,
Fuszeres
,
F?szeres Tramini
,
Gewurtztraminer
,
Formentin Rouge
,
Roter Nurnberger
,
Princt Cervena
,
Rothweiner
,
Edeltraube
,
Rotklaevler
,
Traminac Sivi
,
Tramin Cerveny
,
Princt Cerveny
,
Traminer Aromatico
,
Gewuerztraminer
,
Nature Rose
,
Tramini Piros
,
Mirisavi Traminac
,
Trammener
,
Gewuertztraminer
,
Dreipfennigholz
,
Taminac
,
Piros Tramini
,
Traminac Mirisavi Crveni
,
F?szeres
,
Traminer Parfume
,
Livora Cervena
,
Flaischweiner
,
Traminer Aromatique
,
Gew?rz
,
Noble Rose
,
Fromenteau Rouge
,
Marzimmer
,
Traminer Roz
,
Gris Rouge
,
Christkindlestraube
,
Rotklaevner
,
Rothwiener
,
Duret Rouge
,
Rotfranke
,
Rosentraminer
,
Gertie wine
,
Gewurz
,
Gew?rstraminer
,
Traminer Rozovy
,
Di?e?i Traminec
,
Rotklevner
,
Kleinbraun
,
Clevener
,
Ranfoliza
,
Klaevner
,
Princ cerveny
,
Gentil-Duret Rouge
,
Gewuerstraminer
,
Termeno Aromatico
,
Rotfranken
,
Rousselet
,
Gewurtzaminer
,
Traminer Musque
,
Traminer Epice
,
Rdeci Traminac
,
Nuernberger Rot
,
Roter Nuernberger
,
Liwora
,
Frenscher
,
Christkindeltraube
,
Livora
,
Traminac
,
Frankisch
,
Gentile Blanc
,
Fermin Rouge
,
Fleischroth
,
Gew?rtztraminer
,
Mala Dinka
,
Kleinweiner
,
Drumin Ljbora
,
Runziva
,
Traminer Rot
,
Gertie grape
,
Fuszeres Tramini
,
Ptinc Cerveny
,
Klaebinger
,
Dreimaenner
,
Traminac Creveni
,
Diseci Traminec
,
St. Klauser
,
Dreimannen
,
Tramini
,
Pinat Cervena
,
Crovena Ruzica
,
Gewurztraminer
  and
Fermentin Rouge
broader
broaderTransitive
502
a
Concept
exactMatch
narrower
305
a
Concept
altLabel
Lagarino
  and
Lagrain
broader
broaderTransitive
definition
Lagrein (pronounced lah-GRAH?EEN, lah-GRINE or lah-GRI?NE) is a red wine grape variety native to the valleys of South Tyrol, northern Italy. Along with Marzemino, it is a descendant of Teroldego, and related to Syrah, Pinot noir and Dureza. The name suggests its origins lie in the Lagarina valley of Trentino. It was mentioned as early as in the 17th century, in records of the Muri Abbey near Bolzano. The variety is ferociously vigorous, with drooping canes and a tendency to grow lateral shoots, making canopy management a key issue in cooler areas. It is a generous yielding variety, so overcropping can also be a problem. In the Peter May/Victoria cultivar at least, the variety is deeply coloured, tannic and has very good acidity at ripeness. Unusually, even the free run juice is tannic. Lagrein produces wine which has high acidity and low pH, and is also highly tannic, which is why blending with less tannic varietals works so well. Eric Asimov says Lagrein produces "congenial, straightforward wines that can be deliciously plummy, earthy and chewy, dark and full-bodied but not heavy, with a pronounced minerally edge. " As a single varietal wine, Lagrein can be extremely astringent. To manage this, winemakers give the wine long periods of barrel maturation (>18 months) or for younger fresher wines, pre-fine the juice to remove tannins before fermentation. Lagrein produces a very deep yet intense red color in wine, with notable hues of purple which can be seen especially in the macerated juice. The variety typically shows a rich berry-fruit mid palate, savoury tobacco/leather/mushroom notes and some sour cherry astringency on the finish.
exactMatch
page
prefLabel
Lagrein
related
,
828
a
Concept
altLabel
Paso Robles (AVA)
broader
  and
broaderTransitive
  and
definition
The Paso Robles AVA is an American Viticultural Area located in the San Luis Obispo County, California. It has approximately 18,500 acres (7,487 ha) planted with wine grapes, and may be best known as the home of the Rh?ne Rangers, a group of winemakers who are responsible for the region's growing profile with Syrah.
exactMatch
page
prefLabel
Paso Robles AVA
related
,
661
a
Concept
altLabel
San Antonio (disambiguation)
broader
  and
broaderTransitive
  and
definition
The San Antonio Valley AVA is an American Viticultural Area centered around San Antonio Valley in Monterey County, California. The AVA was approved by the United States Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau in July 2006. The area has one of the longest grape growing traditions in the United States when the mission of San Antonio de Padua was first established in 1771 with a small vineyard. The AVA is bordered to the west by the Santa Lucia Mountains with its typical warm climate benefiting from the cooling effects of nearby Lake San Antonio and the Pacific Ocean. Overall, the AVA is similar in climate to the Paso Robles AVA and is likewise known for its Bordeaux and Rh?ne varietals.
exactMatch
page
prefLabel
San Antonio Valley AVA
related
,
599
a
Concept
altLabel
Monterey (disambiguation)
  and
Monterey (AVA)
broader
  and
broaderTransitive
  and
definition
The Monterey AVA is an American Viticultural Area located in eastern Monterey County, California. It was established in 1984. It is part of the larger Central Coast AVA. It runs roughly 100 miles (160 km) from its northern point, north of Monterey Bay to its southern point, abutting Paso Robles, California. Approximately 40,000 acres (160 km) of wine grapes are currently cultivated in the Monterey AVA. The Monterey AVA includes parts of the Carmel Valley and the Salinas Valley, and contains five smaller American Viticultural Areas. The northern portion is a cool growing region, but one with a very long growing season. Daytime temperatures rarely exceed 75 ?F (24 ?C) in most parts of the region, although the southern part of the Monterey AVA reaches 100 degrees at times. The soil is sandy and most regions require extensive irrigation from the Salinas River. Over 50% of the grapes grown in the Monterey AVA are chardonnay. In the northern area, riesling and pinot noir are popular, while in the south, Bordeaux varietals are most often grown.
exactMatch
page
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Monterey AVA
related
,
617
a
Concept
altLabel
Hames Valley
  and
Hames
broader
  and
broaderTransitive
  and
definition
The Hames Valley AVA is an American Viticultural Area located in Monterey County, California. It became an AVA in 1994. It is part of the larger Monterey AVA, and is located at the southern end of the Salinas Valley in the foothills of the Santa Lucia Range. The soil in the valley is shale and loam, and the climate is slightly warmer than other regions of Monterey. In addition to Bordeaux varietals, traditional Port grapes such as Tinta Cao and Touriga Nacional are grown in the valley. One recent significant wine is the 2008 Nybakken "IV Amici" Petite Syrah
exactMatch
page
prefLabel
Hames Valley AVA
related
,
,
  and
source
,
341
a
Concept
altLabel
Arroyo Seco, California
,
Arroyo Seco, CA
,
Greenfield Potatoes
,
Arroyo Seco (Monterey)
  and
Arroyo Seco
broader
  and
broaderTransitive
  and
definition
The Arroyo Seco AVA is an American Viticultural Area in Monterey County, California, southeast of Monterey Bay. The appellation encompasses 42,880 acres (17,353 ha) in the valley adjacent to the Arroyo Seco Creek. Because of its proximity to the Pacific Ocean, the area has a cool climate, and is best suited for those grape varieties that benefit from the cool afternoon breeze. The area is known for its gravelly soil that absorbs heat during the day and radiates that heat in the evening. This helps keep the grapes from freezing at night.
exactMatch
page
prefLabel
Arroyo Seco AVA
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,
,
  and
source
,
,
,
783
a
Concept
altLabel
Santa Lucia Highlands (AVA)
,
Santa Lucia Highlands
  and
Santa Lucia Highlands (wine)
broader
  and
broaderTransitive
  and
definition
The Santa Lucia Highlands AVA is an American Viticultural Area located in Monterey County, California. It is part of the larger Monterey AVA, and located in the Santa Lucia Mountains above the Salinas Valley. Over 2,300 acres (931 ha) of vineyards are planted in the AVA, some as high as 1,200 feet (366 m) above sea level, with about half of them planted to the Pinot noir grape. The region enjoys cool morning fog and breezes from Monterey Bay followed by warm afternoons thanks to direct southern exposures to the sun.
exactMatch
page
prefLabel
Santa Lucia Highlands AVA
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,
,
  and
source
,
,
704
a
Concept
altLabel
San Bernabe
  and
Bernabe
broader
  and
broaderTransitive
  and
definition
The San Bernabe AVA is an American Viticultural Area located in southern Monterey County, California. It is part of the larger Monterey AVA. San Bernabe is located between the Salinas River on the east, and the Santa Lucia Mountains on the west. To the north of the appellation is Pine Canyon and to the south is the San Lucas AVA. The San Bernabe AVA was created in 2004 as a result of a petition by Delicato Family Vineyards, whose 5,000 acres (2,023 ha) San Bernabe vineyard is the largest in the region.
exactMatch
page
prefLabel
San Bernabe AVA
related
775
a
Concept
altLabel
San Lucas (AVA)
  and
San Lucas
broader
  and
broaderTransitive
  and
definition
The San Lucas AVA is an American Viticultural Area located in Monterey County, California. It is located at the southern end of Salinas Valley, shares an eastern border with the Chalone AVA, and is bordered on the west by the Santa Lucia Range foothills. The appellation has the largest diurnal temperature variation of any of California's AVAs. There is a current petition to designate the San Bernabe vineyard, located at the region's northern end, as its own AVA. The vineyard is currently the world's largest continuous vineyard.
exactMatch
page
prefLabel
San Lucas AVA
related
,
,
,
,
381
a
Concept
altLabel
Chalone (AVA)
,
Chalone
  and
Chalone Appellation
broader
  and
broaderTransitive
  and
definition
The Chalone AVA is an American Viticultural Area in the Monterey and San Benito counties of California, located in the Gabilan Mountains east of Soledad. The 8,640 acres (3,496 ha) region is named for the nearby Chalone peaks. The region has limestone and decomposed granite soil.
exactMatch
page
prefLabel
Chalone AVA
related
,
  and
source
  and
source
,
,
  and
source
,
  and
474
a
Concept
altLabel
Carmel Valley
  and
Carmel Valley (AVA)
broader
  and
broaderTransitive
  and
definition
The Carmel Valley AVA is an American Viticultural Area in Monterey County, California, east of Carmel-by-the-Sea. The AVA is home to a number of wineries and vineyards, as well as the town of Carmel Valley Village. Wineries with tasting rooms in Carmel Valley include Bernardus, Bo?t?, Boekenoogen, Chateau Julien, Chateau Sinnet, Galante, Georis, Joyce Vineyards, Heller Estate, Joullian Village, Parsonage, San Saba and Talbott. A public bus, called the Grapevine Express Route 24 and run by Monterey-Salinas Transit, stops at most of these tasting rooms. County Route G16 runs through the valley, and the Carmel River flows down the valley. The vineyards in the region are mostly located at 1,000 feet (300 m) above sea level or higher, where coastal fog and wind play are less common.
exactMatch
page
prefLabel
Carmel Valley AVA
related
,
,
  and
source
source
,
  and
source
,
495
a
Concept
altLabel
York Mountain Winery
,
York (disambiguation)
  and
York Mountain
broader
  and
broaderTransitive
  and
definition
The York Mountain AVA is an American Viticultural Area located in San Luis Obispo County, California. It is part of the larger Central Coast AVA, located on the eastern side of the Santa Lucia Mountains, west of Paso Robles AVA. Most vineyards in the region are planted at an elevation of about 1,500 feet (457 m). Just 7 miles (11 km) from the Pacific Ocean, York Mountain is cooler and wetter than Paso Robles. York Mountain gained AVA status in 1984 as a result of a successful petition by the owners of the York Mountain Winery, which first opened as a commercial winery in 1882.
exactMatch
page
prefLabel
York Mountain AVA
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,
  and
source
,
,
,
  and
source
,
383
a
Concept
altLabel
Skin contact
,
Skin contact (wine)
,
Maceration
,
Extended maceration
,
Contact with the grape skins
,
Macerate (wine)
  and
Maceration wine
broader
broaderTransitive
definition
Maceration is the winemaking process where the phenolic materials of the grape? tannins, coloring agents and flavor compounds? are leached from the grape skins, seeds and stems into the must. Maceration is the process by which the red wine receives its red color, since 99% of all grape juice (with the exceptions of teinturiers) is clear-grayish in color. In the production of white wines, maceration is either actively avoided or allowed in very limited manner in the form of a short amount of skin contact between the must prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and S?millon. For Ros?, red wines grapes are allowed some maceration between the skins and must, but not to the extent of red wine production. While maceration is a technique usually associated with wine, it is used with other drinks, such as pio?un?wka, Campari and cr?me de cassis, and also used to steep unflavored spirit with herbs for making herb-based alcohol like absinthe.
exactMatch
page
prefLabel
Maceration (wine)
related
,
,
666
a
Concept
altLabel
Barolo DOCG
  and
La Morra (wine)
broader
broaderTransitive
568
a
Concept
exactMatch
narrower
,
988
a
Concept
altLabel
Barbera (disambiguation)
  and
Barbera d'Asti Superiore
broader
broaderTransitive
definition
Barbera d'Asti is an Italian red wine made from the Barbera grape variety. It is produced in the hilly areas of the provinces of Asti (67 municipalities) and Alexandria (51 municipalities). Barbera d'Asti was accredited with DOC status in 1970, and DOCG status followed in 2008. http://www. viniastimonferrato. it/fileadmin/user_upload/disciplinari/DOCG_BARBERA_DASTI-D8-7-08. pdf Under the DOCG rules, a minimum of 85% Barbera grapes must be used; the balance may be made up with either Freisa, Grignolino or Dolcetto grapes. The wine must be made before the date of 1 March immediately following the harvest, and must reach an alcohol content of 11.5 ?. Since 2000, it has been possible to produce Barbera d'Asti Superiore, for which the wine must have an alcoholic strength of at least 12.5% by volume, and be aged for at least one year, 6 months of which stored in oak or chestnut barrels. Many superiore producers refine it in small oak barriques to obtain a rounder taste. The superiore has the following sub-zones indicated on the label: Nizza, Tinella, or Colli Astiani (Asti). The superiore wine has a strong additional aging potential; it can often be aged from three to eight years.
exactMatch
page
  and
prefLabel
Barbera d'Asti
related
497
a
Concept
altLabel
Marchese di Monferrato
,
Basso Monferrato
,
Upper Montferrat
,
Alto Monferrato
,
Monferrat
,
Monferrata
,
Montferrato
,
Monferrato
,
Marchesi di Monferrato
  and
Montferrat (disambiguation)
definition
Montferrat is part of the region of Piedmont in Northern Italy. It comprises roughly (and its extent has varied over time) the modern provinces of Alessandria and Asti. Montferrat is one of the most important wine districts of Italy. It also has a strong literary tradition, including the 18th century Asti-born poet and dramatist Vittorio Alfieri and the Alessandrian Umberto Eco. The territory is cut in two by the river Tanaro. The northern part (the Basso Monferrato), which lies between that river and the Po, is an area of rolling hills and plains. The southern part (the Alto Monferrato) rises from the banks of the Tanaro into the mountains of the Apennines and the water divide between Piedmont and Liguria.
exactMatch
prefLabel
Montferrat
related
153
a
Concept
altLabel
Alba (AL)
,
Alba Pompeia
,
Alba, (CN)
,
Alba, Italy
,
Alba (CN)
  and
Alba (disambiguation)
definition
Alba is a town and comune of Piedmont, Italy, in the province of Cuneo. It is considered the capital of the hilly area of Langhe, and is famous for its white truffle, peach and wine production. The confectionery group Ferrero is based in Alba.
exactMatch
lat
44.71666717529297
long
8.083333015441895
prefLabel
Alba, Piedmont
related
,
640
a
Concept
altLabel
Piemont
,
Piemonte
,
Piedmont (disambiguation)
,
Piedmont, Italy
,
Pedemontium
  and
Piedmont (Italy)
definition
Piedmont is one of the 20 regions of Italy. It has an area of 25,402 square kilometres and a population of about 4.4 million. The capital of Piedmont is Turin. The main local language is Piedmontese. Occitan is also spoken by a minority in the Occitan Valleys situated in the Provinces of Cuneo and Turin. Franco-Proven?al is also spoken by another minority in the alpine heights of the Province of Turin. The name Piedmont comes from medieval Latin Pedemontium or Pedemontis, i. e. "ad pedem montium", meaning "at the foot of the mountains" (attested in documents of the end of the 13th century).
exactMatch
prefLabel
Piedmont
related
731
a
Concept
definition
The Zonin family has been making wine since 1821 and currently operates Italy's largest privately owned vineyard and winemaking complex. The house produces 25 million bottles and exports its wines to 69 countries. The company's headquarters are located in Gambellara in Vicenza province in northeastern Italy. The Zonin family owns 4,446 acres (17.99 km) of vineyards, divided among 11 estates in seven of the country's most highly regarded winemaking regions: Piedmont, Lombardy, Veneto, Friuli, Tuscany, Apulia and Sicily. It also owns the Barboursville Vineyards winery in Barboursville, Virginia. The house produces a wide range of wines, many of them from varieties native to the regions in which the grapes are grown.
exactMatch
prefLabel
Zonin
related
644
a
Concept
altLabel
Regione Veneto
,
The Veneto
,
Atti del R. Istituto Veneto di SS.LL.AA.
  and
Veneto (disambiguation)
definition
Veneto, is one of the 20 regions of Italy. Its population is about 5 million, ranking 5th in Italy. Veneto had been for more than a millennium an independent state, known as the Venetian Republic, until it was eventually annexed by Italy in 1866 after a brief Austrian and French rule. Its capital was, and still is, Venice, which ruled for centuries one of the largest and richest maritime republics and trade empires in the world. Due to this rich cultural legacy, a significant number of Venetians consider themselves to have a unique identity which they refuse to subsume within the notion of "Italian", and the regional government has gone so far as to officially define its inhabitants as "a people". This opened the way to a notable nationalist movement and to the election of a "Venetian nationalist", Luca Zaia, as president of the Region. Once the heartland of the Venetian Republic, Veneto is today among the wealthiest, most developed and industrialised regions of Italy. Having one of the country's richest historical, natural, artistic, cultural, musical and culinary heritages, it is also one of the most visited regions of Italy, with about 60 million tourists every year (2007). Besides Italian, most inhabitants also speak Venetian. Having been for a long period in history a land of mass emigration, Veneto is today one of the greatest immigrant-receiving regions in the country, with 454,453 foreigners (9.30% of the regional population) in 2008, the most recent of which are Romanian and Moroccan.
exactMatch
prefLabel
Veneto
related
905
a
Concept
altLabel
Lambrusco Grasparossa di Castelvetro
,
Lambrusco di Sorbara
  and
Lambrusco Salamino di Santacroce
broader
broaderTransitive
definition
Lambrusco is the name of both a red wine grape and an Italian wine made principally from the grape. The grapes and the wine originate from four zones in Emilia-Romagna and one in Lombardy, principally around the central provinces of Modena, Parma, Reggio nell'Emilia, and Mantua. The grape has a long winemaking history with archaeological evidence indicating that the Etruscans cultivated the vine. In Roman times, the Lambrusco was highly valued for its productivity and high yields with Cato the Elder stating that produce of two thirds of an acre could make enough wine to fill 300 amphoras. The most highly rated of its wines are the frothy, frizzante red wines that are designed to be drunk young from one of the five Lambrusco denominazione di origine controllata (DOC) regions: Lambrusco Grasparossa di Castelvetro, Lambrusco di Sorbara, Lambrusco Salamino di Santa Croce, Lambrusco Reggiano, and Lambrusco Mantovano. Throughout the 1970s and 1980s, Lambrusco was the biggest selling import wine in the United States. During that time the wine was also produced in a white and ros? style made by limiting the skin contact with the must.
exactMatch
page
,
,
  and
prefLabel
Lambrusco
related
,
,
,
,
,
607
a
Concept
altLabel
SIC
,
Sicily (Italy)
,
Sicilia
,
CIY (disambiguation)
,
Trinacrian
,
Sicily (disambiguation)
,
Island of Sicily
  and
Sicily, Italy
definition
Sicily is the largest island in the Mediterranean Sea. Along with the surrounding minor islands, it constitutes an autonomous region of Italy, the Regione Autonoma Siciliana (Sicilian Autonomous Region) Sicily has a rich and unique culture, especially with regard to the arts, music, literature, cuisine, architecture and language. The Sicilian economy is diversified. The agriculture sector is significant with citrus fruits (mainly oranges and lemons), olives and olive oil, grapes and wine. Tourism and real estate are economically important for the island. Sicily also holds importance for archeological and ancient sites such as the Necropolis of Pantalica, the Valley of the Temples and Selinunte.
exactMatch
prefLabel
Sicily
related
633
a
Concept
altLabel
Lombardy (Italy)
,
Lombardia
,
Republic of Lombardy
,
Lombardy, Italy
  and
Lombard
definition
Lombardy is one of the 20 regions of Italy. The capital is Milan. One-sixth of Italy's population lives in Lombardy and about one fifth of Italy's GDP is produced in this region, making it the most populous and richest region in the country and one of the richest in the whole of Europe. Major tourist destinations in the region include the historic, cultural and artistic cities of Milan (which is Italy's second top tourist destination), Brescia, Mantua, Pavia, Como, Cremona, Bergamo, Sondrio, Lecco, Lodi, Varese, Monza and Brianza and the lakes of Garda, Como, Maggiore and Iseo. The official language, as in the rest of Italy, is Italian. The traditional local languages are the various dialects of Lombard, as well as some dialects of Emilian, spoken in some parts of the provinces of Mantua, Pavia and Cremona. According to Istat, almost 27% of Lombards are bilingual with Lombard and Italian languages; 9.1% are monolingual in Lombard and 57.6% are monolingual in Italian.
exactMatch
prefLabel
Lombardy
related
,
1081
a
Concept
altLabel
Liguria, Italy
definition
Liguria is a coastal region of north-western Italy, the third smallest of the Italian regions. Its capital is Genoa. It is a popular region with tourists for its beautiful beaches, picturesque little towns, and good food.
exactMatch
prefLabel
Liguria
related
50
a
Concept
altLabel
Casteddu
,
Karalis
,
UN/LOCODE:ITCAG
,
Cagliari City Council
,
CA
,
Caralis
,
Cagliari (disambiguation)
,
Cagliari, Italy
  and
Carales
definition
Cagliari is the capital of the island of Sardinia, a region of Italy. Cagliari's Sardinian name Casteddu literally means castle. It has about 156,000 inhabitants, or about 480,000 including the outlying townships: Elmas, Assemini, Capoterra, Selargius, Sestu, Monserrato, Quartucciu, Quartu Sant'Elena. An ancient city with a long history, Cagliari has seen the rule of several civilizations. It was the capital of the Kingdom of Sardinia (which in the 1861 became the Kingdom of Italy) from 1324 to 1720 and from 1798 to 1815. Seat of the important University of Cagliari and the Primate Roman Catholic archdiocese of Sardinia, the city is an important regional cultural, educational, political and artistic centre, known for its diverse Art Nouveau architecture and several monuments. It is also Sardinia's economic and industrial hub, having one of the biggest ports in the Mediterranean sea, an international airport, and the 28th highest income rate in Italy, comparable to several Northern cities, such as Turin, Vicenza and Genoa.
exactMatch
lat
39.24638748168945
long
9.057499885559082
prefLabel
Cagliari
related
,
,
  and
777
a
Concept
altLabel
Sardinia (Italy)
,
Sardic
,
Sardigna
,
Sardegna
,
S?r?d?n??
,
Sardinia (disambiguation)
  and
Sardinia, Italy
definition
Sardinia is the second-largest island in the Mediterranean Sea. It is an autonomous region of Italy, and the nearest land masses are (clockwise from north) the French island of Corsica, the Italian Peninsula, Sicily, Tunisia and the Spanish Balearic Islands. The name Sardinia is from the pre-Roman noun *sard, romanised as sardus (feminine sarda); that the name had a religious connotation is suggested from its use also as the adjective for the ancient Sardinian mythological hero-god Sardus Pater "Sardinian Father" (misunderstood by many modern Sardinians/Italians as being "Father Sardus"), as well as being the stem of the adjective "sardonic". Sardinia was called Ichnusa (the Latinised form of the Greek Hyknousa), Sandalion, Sardinia and Sardo by the ancient Greeks and the Romans.
exactMatch
prefLabel
Sardinia
related
992
a
Concept
definition
Vernaccia is a white Italian wine, made from the Vernaccia grape, produced in and around the Italian hill town of San Gimignano in Tuscany. Since the Renaissance it has been considered one of Italy's finest white wines. It was the first Italian wine to be awarded Denominazione di Origine Controllata (DOC) status in 1966; on July 9th, 1993 it was upgraded to Denominazione di Origine Controllata e Garantita (DOCG).
exactMatch
prefLabel
Vernaccia di San Gimignano
related
,
,
,
,
,
,
,
,
,
996
a
Concept
altLabel
Porta San Giovanni (San Gimignano)
  and
San Giminano
definition
San Gimignano is a small walled medieval hill town in the province of Siena, Tuscany, north-central Italy. It is mainly famous for its medieval architecture, especially its towers, which may be seen from several kilometres outside the town. The town also is known for the white wine, Vernaccia di San Gimignano, grown in the area.
exactMatch
lat
43.46799850463867
long
11.04199981689453
prefLabel
San Gimignano
related
,
  and
source
,
  and
source
,
,
227
a
Concept
altLabel
Pantelleria Island
,
Pantellaria Island
,
Pantalaria
,
Pantellaria
  and
Cossyra
definition
Pantellaria redirects here. For the brachiopod genus, see Pantellaria (brachiopod). Pantelleria ? Comune ? Comune di Pantelleria File:Pantelleria sulla Costa. jpg File:Italy location map. svgFile:Red pog. svgPantelleria Coordinates: 36?50?N 11?57?E / 36.833?N 11.95?E / 36.833; 11.95Coordinates: 36?50?N 11?57?E / 36.833?N 11.95?E / 36.833; 11.95 Country Italy Region Sicily Province Trapani (TP) Frazioni Government - Mayor Salvatore Gabriele Area - Total 83 km (32 sq mi) Elevation 5 m (16 ft) Population (30 April 2009) - Total 7,729 - Density 93.1/km (241.2/sq mi) - Demonym Panteschi Time zone CET - Summer CEST Postal code 91017 Dialing code 0923 Patron saint St. Fortunatus Website [http://www. comunepantelleria. it Official website] Pantelleria, the ancient Cossyra, is an Italian island in the Strait of Sicily in the Mediterranean Sea, 100 km (62.1 mi) southwest of Sicily and just 60 km (37.3 mi) east of the Tunisian coast. Administratively Pantelleria is a comune belonging to the Sicilian province of Trapani. With an area of 83 km (32 sq mi), it is the largest volcanic satellite island of Sicily.
exactMatch
lat
36.83333206176758
long
11.94999980926514
prefLabel
Pantelleria
related
,
,
234
a
Concept
broader
broaderTransitive
definition
Passum was a raisin wine (wine from semi-dried grapes) apparently developed in ancient Carthage and transmitted from there to Italy, where it was popular in the Roman Empire. The earliest surviving instruction constitutes the only known Carthaginian recipe. It is a fragment from the Punic farming manual by Mago (agricultural writer) in its Latin translation by Decimus Silanus (2nd century BC). It survives because it was summarised by Columella (1st century AD):
exactMatch
page
prefLabel
Passum
related
,
,
  and
source
  and
source
,
,
,
,
528
a
Concept
altLabel
Monti, Italy
  and
Monti
definition
Monti is a comune and small town of Gallura, northern Sardinia, Italy, in the province of Olbia-Tempio. The town is surrounded by the cork oak forests and vineyards which form the twin bases of its economy. The vermentino grape, once known as ?arratelau?, has been cultivated here since the fourteenth century. In 1996 its Vermentino di Gallura wine was awarded DOCG status. Monti borders on the following communes: Al? dei Sardi Berchidda Calangianus Loiri Porto San Paolo Olbia Telti Su Canale http://sites. google. com/site/sucanalesardegna/
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lat
40.79999923706055
long
9.333333015441895
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Monti, Sardinia
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source
,
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264
a
Concept
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Ogliastra Province
,
Province of ogliastra
,
Provincia dell'Ogliastra
  and
Ogliastra
definition
Ogliastra is a province in eastern Sardinia, Italy. Ogliastra is the most mountainous province in Sardinia. With only some 58,000 inhabitants, it is also the least populous province of Italy. It corresponds roughly to the medieval Giudicato of Agugliastra. The largest municipalities (as of 2005-06-30) are:
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prefLabel
Province of Ogliastra
related
source
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935
a
Concept
altLabel
Isle of Elba
,
Isola di Elba
,
Isola d'Elba
,
Isole di Elba
  and
Elba (disambiguation)
definition
Elba is a Mediterranean island in Tuscany, Italy, 20 kilometres (12 mi) from the coastal town of Piombino. The largest island of the Tuscan Archipelago, Elba is also part of the National Park of the Tuscan Archipelago and the third largest island in Italy after Sicily and Sardinia. It is located between the Tyrrhenian Sea and Ligurian Sea, about 50 kilometres (30 mi) east of the French island of Corsica. The island is divided into eight municipalities, of which Portoferraio is the main one, the others; Campo nell'Elba, Capoliveri, Marciana, Marciana Marina, Porto Azzurro, Rio Marina, and Rio nell'Elba, are part of the province of Livorno, with a total of about 30,000 inhabitants, which increases considerably during the summer.
exactMatch
lat
42.76183319091797
long
10.2408332824707
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Elba
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source
source
source
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,
,
,
,
900
a
Concept
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Campania (Roman province)
,
Campania (disambiguation)
,
Campani
  and
Campagnia
definition
Campania is a region in southern Italy. The region has a population of around 5.8 million people, making it the second-most-populous region of Italy; its total area of 13,590 km? makes it the most densely populated region in the country. Located on the Italian Peninsula, with the Tyrrhenian Sea to the west, it includes the small Flegrean Islands and Capri for administration as part of the region. Throughout much of its history Campania has been at the centre of southern Civilisation's most significant entities. The area was colonised by Ancient Greeks and was within Magna Gr?cia, until the Roman Republic began to dominate. During the Roman era the area was highly respected as a place of culture by the emperors, where it balanced Greco-Roman culture. The area had many duchies and principalities during the Middle Ages, in the hands of the Byzantine Empire and some Lombards. It was under the Normans that the smaller independent states were brought together as part of a sizable European kingdom, known as the Kingdom of Sicily, before the mainland broke away to form the Kingdom of Naples. It was during this period that especially elements of Spanish, French and Aragonese culture touched Campania. Later the area became the central part of the Two Sicilies under the Bourbons, until the Italian unification of 1860 when it became part of the new state Italy. The capital city of Campania is Naples. Campania is rich in culture, especially in regards to gastronomy, music, architecture, archeological and ancient sites such as Pompeii, Herculaneum and Paestum. The name of Campania itself is derived from Latin, as the Romans knew the region as Campania felix, which translates into English as "fertile countryside". The rich natural sights of Campania make it highly important in the tourism industry, especially along the Amalfi Coast, Mount Vesuvius and the island of Capri.
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prefLabel
Campania
related
1124
a
Concept
altLabel
Lachryma Christi
  and
Lacrima Christi
broader
broaderTransitive
449
a
Concept
exactMatch
narrower
  and
narrowerTransitive
  and
41
a
Concept
altLabel
Taurasi (wine)
,
Taurasi riserva
  and
Taurasi wine
broader
broaderTransitive
definition
Taurasi and Taurasi riserva are red, still Italian wines based principally on the Aglianico grape variety produced in the Province of Avellino in the Campania region. They were awarded Denominazione di Origine Controllata (DOC) status in 1970 and Denominazione di Origine Controllata e Garantita (DOCG) status in 1993. Produced less than 40 miles from the other Aglianico stronghold of Aglianico del Vulture in Basilicata, the volcanic soils of the Taurasi region demonstrate the potential the Aglianico grape has to make wines on par with the Nebbiolo grape of Piedmont and Sangiovese grape of Tuscany. The popularity of the region's wine is a relatively recent phenomenon. Until the early 1990s, there was only one winery, producing wine for the export market. By the mid 2000s, there were over 293 producers in the Taurausi zone.
exactMatch
page
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Taurasi DOCG
related
,
906
a
Concept
altLabel
Basilicate
definition
Basilicata, also known as Lucania, is a region in the south of Italy, bordering on Campania to the west, Apulia to the north and east, and Calabria to the south, having one short southwestern coastline on the Tyrrhenian Sea between Campania in the northwest and Calabria in the southwest, and a longer one to the southeast on the Gulf of Taranto on the Ionian Sea between Calabria in the southwest and Apulia in the northeast. The region can be thought of as the "instep" of Italy, with Calabria functioning as the "toe" and Apulia the "heel". The region covers about 10,000 km and in 2010 had a population of about 600,000 inhabitants. The regional capital is Potenza. The region is divided into two provinces: Potenza and Matera.
exactMatch
lat
40.5
long
16.5
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Basilicata
related
,
,
998
a
Concept
altLabel
Vulture-Alto Bradano
,
Vulture area
,
Vulture-Melfese
  and
Vulture (disambiguation)
definition
The Vulture (sometimes Vulture-Melfese or Vulture-Alto Bradano) is a geographical and historical subregion of Italy that lies in the Province of Potenza, Basilicata region.
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Vulture (region)
related
  and
896
a
Concept
altLabel
Aglianico del vulture
definition
Aglianico del Vulture is an Italian red wine based on the Aglianico grape produced in the Vulture area of Basilicata. It was awarded Denominazione di Origine Controllata (DOC) status in 1971 and the Denominazione di Origine Controllata e Garantita (DOCG) status in 2011. Located on volcanic soils derived from nearby Mount Vulture, Aglianico del Vulture is the only DOCG in Basilicata.
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Aglianico del Vulture
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,
,
,
,
,
  and
source
source
,
,
,
406
a
Concept
altLabel
Enotria
,
Punta Stilo
,
Bruttium
,
Calabrie
,
Calabria (disambiguation)
  and
Calabria (Italy)
definition
Calabria, in antiquity known as Bruttium, is a region in southern Italy, south of Naples, located at the "toe" of the Italian peninsula. The capital city of Calabria is Catanzaro. It is bounded to the north by the region of Basilicata, to the south-west by the region of Sicily, to the west by the Tyrrhenian Sea, and to the east by the Ionian Sea. The region covers 15,080 km (5,822 sq mi) and has a population of just over 2 million. The demonym of Calabria in English is Calabrian . In ancient times the name Calabria was used to refer to the southern peninsula of Apulia also known as the heel of Italy.
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prefLabel
Calabria
related
596
a
Concept
altLabel
La Puglia
,
Heel of Italy
,
Apulian
,
Puglia
,
Puglia, Italy
  and
Puglie
definition
Apulia or Puglia is a region in Southern Italy bordering the Adriatic Sea in the east, the Ionian Sea to the southeast, and the Strait of ?tranto and Gulf of Taranto in the south. Its most southern portion, known as Salento peninsula, forms a high heel on the "boot" of Italy. The region comprises 19,345 square kilometers, and its population is about 4.1 million. It is bordered by the other Italian regions of Molise to the north, Campania to the west, and Basilicata to the southwest. It neighbors Greece and Albania, across the Ionian and Adriatic Seas, respectively. The region extends as far north as Monte Gargano, and was the scene of the last stages in the Second Punic War.
exactMatch
lat
41.00860977172852
long
16.51277732849121
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Apulia
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,
,
,
,
,
  and
source
,
,
  and
source
,
489
a
Concept
definition
Lagaria, was an ancient town of Lucania, situated between Thurii and the river Siris (modern Sinni). According to a legend, it was founded by a colony of Phocians under the command of Epeius, the architect of the Trojan Horse. Strabo, the only geographical writer who mentions Lagaria, calls it only a fortress (????????), and it was probably never a place of any importance; though deriving some celebrity in later times from the excellence of its wine, which was esteemed one of the best in Italy. The statement of Strabo, above quoted, is the only clue to its position, which cannot therefore be determined with any certainty. Cluverius placed it at Nocara, about 16 km from the sea, and this conjecture (for it is nothing more) has been adopted by Romanelli. The editors of the Barrington Atlas of the Greek and Roman World, along with most modern scholars, place the ruins of Lagaria at Monte Coppolo, in the comune of Valsinni, Matera Province, Basilicata. The wines of this neighborhood are said still to preserve their ancient reputation.
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prefLabel
Lagaria
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  and
source
,
  and
source
prefLabel
Wines of Campania
source
definition
Lacryma Christi, (also Lachryma Christi, literally "tear of Christ"), is the name of a celebrated Neapolitan type of wine produced on the slopes of Mount Vesuvius in Campania, Italy.
exactMatch
page
prefLabel
Lacryma Christi
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source
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,
,
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1154
a
Concept
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Selosse
broader
broaderTransitive
definition
Jacques Selosse is a Champagne grower and producer based in the Avize region of Champagne.
exactMatch
page
prefLabel
Jacques Selosse
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,
,
,
,
,
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source
,
,
,
1051
a
Concept
altLabel
History of champagne
  and
Champagne
broader
  and
broaderTransitive
  and
definition
The history of Champagne has seen the wine evolve from being a pale, pinkish still wine to the sparkling wine now associated with the region. The Romans were the first to plant vineyards in this area of northeast France, with the region being cultivated by at least the 5th century, possibly earlier. When Hugh Capet was crowned King of France in 987 at the cathedral of Reims, located in the heart of the region, he started a tradition that brought successive monarchs to the region—with the local wine being on prominent display at the coronation banquets. The early wine of the Champagne region was a pale, pinkish wine made from Pinot noir. The Champenois were envious of the reputation of the wines made from their Burgundian neighbours to the south and sought to produces wines of equal acclaim. However the northerly climate of the region gave the Champenois a unique set of challenges in making red wine. At the far extremes of sustainable viticulture, the grapes would struggle to ripen fully and often would have bracing levels of acidity and low sugar levels. The wines were lighter bodied and thinner than the Burgundies. Furthermore, the cold winter temperatures prematurely halted fermentation in the cellars, leaving dormant yeast cells that would awaken in the warmth of spring and start fermenting again. One of the byproducts of fermentation is the release of carbon dioxide gas, which, if the wine is bottled, is trapped inside the wine, causing intense pressure. The pressure inside the weak, early French wine bottles often caused the bottles to explode, creating havoc in the cellars. If the bottle survived, the wine was found to contain bubbles, something that the early Champenois were horrified to see, considering it a fault. As late as the 17th century, Champenois wine makers, most notably the Benedictine monk Dom P?rignon (1638?1715), were still trying to rid their wines of the bubbles. While the Champenois and their French clients preferred their Champagne to be pale and still, the British were developing a taste for the unique bubbly wine. The sparkling version of Champagne continued to grow in popularity, especially among the wealthy and royal. Following the death of Louis XIV of France in 1715, the court of Philippe II, Duke of Orl?ans made the sparkling version of Champagne a favorite among the French nobility. More Champenois wine makers attempted to make their wines sparkle deliberately, but didn't know enough about how to control the process or how to make wine bottles strong enough to withstand the pressure. In the 19th century these obstacles were overcome, and the modern Champagne wine industry took form. Advances by the house of Veuve Clicquot in the development of the m?thode champenoise made production of sparkling wine on a large scale profitable, and this period saw the founding of many of today's famous Champagne houses, including Krug (1843), Pommery (1858) and Bollinger (1829). The fortunes of the Champenois and the popularity of Champagne grew until a series of setbacks in the early 20th century. Phylloxera appeared, vineyard growers rioted in 1910-11, the Russian and American markets were lost because of the Russian Revolution and Prohibition, and two World Wars made the vineyards of Champagne a battlefield. The modern era, however, has seen a resurgence of the popularity of Champagne, a wine associated with both luxury and celebration, with sales quadrupling since 1950. Today the region's 86,500 acres produces over 200 millions bottles of Champagne with worldwide demand prompting the French authorities to look into expanding the region's Appellation d'origine contr?l?e (AOC) zone to facilitate more production.
exactMatch
page
prefLabel
History of Champagne
related
,
1062
a
Concept
altLabel
Comet wine
,
Comet Wine
  and
Comet vintage
definition
Comet vintages are years during which an astronomical event, involving generally a "Great Comet", occurs prior to harvest. Throughout the history of wine, winemakers have attributed successful vintages and ideal weather conditions to the unexplained effects caused by the comets. Some of the most heralded vintages in the last couple of centuries—such as the 1811, 1826, 1839, 1845, 1852, 1858, 1861, 1985 & 1989 vintages—have coincided with a notable appearance of a comet. The term "comet wine" is sometimes used in the wine world to describe a wine of exceptional quality in reference to the high reputation that comet vintages haves. The 1811 comet vintage, coinciding with the appearance of the Great Comet of 1811, has perhaps the most notoriety. The 1811 Ch?teau d'Yquem has exhibited what wine experts like Robert Parker have described as exceptional longevity with Parker scoring the wine a perfect 100 points when tasted in 1996. The 1811 vintage of Veuve Clicquot is theorized to have been the first truly "modern" Champagne due to the advancements in the m?thode champenoise which Veuve Clicquot pioneered through the technique of remuage.
exactMatch
prefLabel
Comet vintages
related
103
a
Concept
altLabel
Parker Points
,
Rating (wine)
,
Wine scores
,
Ratings (wine)
,
Wine ratings
,
Wine scorings
  and
Wine score
definition
A wine rating is a score assigned by one or more to a wine tasted as a summary of that critic's evaluation of that wine. A wine rating is therefore a subjective quality score, typically of a numerical nature, given to a specific bottle of wine. In most cases, wine ratings are set by a single wine critic, but in some cases a rating is derived by input from several critics tasting the same wine at the same time. A number of different scales for wine ratings are in use. Also, the practices used to arrive at the rating can vary. Over the last couple of decades, the 50-100 scale introduced by Robert M. Parker, Jr. has become commonly used. This or numerically similar scales are used by publications such as Wine Enthusiast, Wine Spectator, and Wine Advocate. Other publications or critics, such as Jancis Robinson and Michael Broadbent, may use a 0-20 scale, or a 0-5 scale (often in terms of numbers of stars) either with or without half-star steps. In recent years, with the advent of aggregated user-generated ratings, there has also proliferated group rating systems, such as the one employed by CellarTracker, using input from non-professional wine tasters who taste under differing conditions. In addition to a simple numerical score, most wine ratings are meant to supplement the wine tasting notes, which are brief descriptions of the wine critics overall impression of the wine including its flavor qualities. However, often the emphasis (in particular in marketing) is on the score applied by a critic rather than on the total wine tasting note.
exactMatch
prefLabel
Wine rating
related
,
,
401
a
Concept
altLabel
En Primeur
,
Wine future
,
Wine futures
  and
Wine Futures
definition
En primeur or "wine futures", is a method of purchasing wines early while a vintage is still in a barrel, offering the customer the opportunity to invest in a particular wine before it is bottled. Payment is made at an early stage, a year or 18 months prior to the official release of a vintage. A possible advantage of buying wines en primeur is that the wines may be considerably cheaper during the en primeur period than they will be once bottled and released on the market. However, that is not guaranteed and some wines may lose value over time. Wine experts, like Tom Stevenson, recommend buying en primeur for wines with very limited quantities and will most likely not be available when they are released. The wines most commonly offered en primeur are from Bordeaux, Burgundy, the Rh?ne Valley and Port, although other regions are adopting the practice.
exactMatch
prefLabel
En primeur
related
,
408
a
Concept
altLabel
Vins de Primeur
,
Vin de primeur
,
Vin primeur
,
Nouveau (wine)
,
Vins de primeur
  and
Vin nouveau
definition
A nouveau, or vin (de) primeur, is a French wine which may, under the Appellation d'origine contr?l?e (AOC) regulations, be sold in the same year in which it was harvested. The most widely exported nouveau wine is Beaujolais nouveau which is released on the third Thursday of November, often only a few weeks after the grapes were harvested. Nouveau wines are often light bodied and paler in color due to the very short (or nonexistent) maceration period followed by a similarly short fermentation. The wines will most likely not be exposed to any oak or extended aging prior to being released to the market. Nouveau wines are characteristically fruity and may have some residual sugar. They are at their peak drinkability within the first year. As of 2005, there were 55 AOCs in France permitted to make nouveau wines. Vins de primeur should not be confused with the practice of buying and selling wines en primeur.
exactMatch
prefLabel
Nouveau
related
382
a
Concept
altLabel
Beaujolais Nouveau Day
,
Beaujolaisis nouveau
,
Beaujolais Day
  and
Beaujolais Nouveau
definition
Beaujolais nouveau is a red wine made from Gamay grapes produced in the Beaujolais region of France. It is the most popular vin de primeur, fermented for just a few weeks before being released for sale on the third Thursday of November. This "Beaujolais Nouveau Day" sees heavy marketing, with races to get the first bottles to different markets around the globe.
exactMatch
prefLabel
Beaujolais nouveau
related
425
a
Concept
altLabel
Novello
  and
Novello (wine)
definition
Vino Novello, Italian for 'young wine', is a light, fruity, red wine produced throughout Italy. Novello is similar to its French cousin Beaujolais Nouveau in taste, body and color, but is produced using multiple grape varieties with a more liberal fermentation process. Novello is officially released for sale November 6.
exactMatch
prefLabel
Vino Novello
related
,
120
a
Concept
altLabel
Colour (wine)
,
Wine receiving its color
,
Color pigment (wine)
,
Wine colour
,
Red wines
,
Color of wine
,
White wine
,
Color (wine)
,
Colored wines
,
Red wine
,
Colored (wine)
,
Color producing (wine)
  and
Wine's color
broader
broaderTransitive
definition
The color of wine is one of the most easily recognizable characteristics of wines. Color is also an element in wine tasting since heavy wines generally have a deeper color. The accessory traditionally used to judge the wine color was the tastevin, a shallow cup allowing to see the color of the liquid in the dim light of a cellar. The color is an element in the classification of wines.
exactMatch
page
prefLabel
Wine color
related
,
824
a
Concept
altLabel
Anthocyanins
,
Anthokyan
,
Anthrocyanins
,
AtPAP1
,
E163
,
Anthrocyanin
,
Anthocyan
,
Production of Anthocyanin Pigment 1
,
Anthocyanidin glycoside
,
Anthocyanosides
  and
Anthocyans
broader
broaderTransitive
definition
Not to be confused with Anthocyanidin, their sugarfree counterparts. Anthocyanins are water-soluble vacuolar pigments that may appear red, purple, or blue according to pH. They belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway; they are odorless and nearly flavorless, contributing to taste as a moderately astringent sensation. Anthocyanins occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthoxanthins are their clear, white to yellow counterparts occurring in plants. Anthocyanins are derivatives of anthocyanidins, which include pendant sugars.
exactMatch
page
prefLabel
Anthocyanin
related
345
a
Concept
altLabel
Mirtillin
,
Delphinidin 3Oglucoside
,
Myrtillin chloride
,
C21H21O12+
,
Delphinidine 3-monoglucoside
,
C21H21O12
,
Delphinidin 3-O-beta-D-glucoside
,
Delphinidin 3-glucoside
,
Delphinidin-3-O-glucoside
,
Delphinidol 3-glucoside
,
Delphinidin-3-glucoside chloride
,
Delphinidin 3-O-glucoside
,
C21H21ClO12
  and
Delphinidin 3-monoglucoside
broader
broaderTransitive
definition
Myrtillin is an anthocyanin. It is the 3-glucoside of delphinidin. It can be found in all green plants, most abundantly in blackcurrant, in blueberry or huckleberry leaves and various myrtles, in the roselle plant, in the Centella asiatica plant (Hydrocotyle asiatica) and in the bilberry leaf. It is also present in yeast and oatmeal. The sumac fruits pericarp owes its dark red colour to anthocyanin pigments, of which chrysanthemin, myrtillin and delphinidin have yet been identified. Myrtillin tends to stabilize the blood sugar, which otherwise fluctuates widely, and that it spares insulin.
exactMatch
page
prefLabel
Myrtillin
related
785
a
Concept
broader
broaderTransitive
definition
Delphinidin is an anthocyanidin, a primary plant pigment, and also an antioxidant. Delphinidin gives blue hues to flowers like violas and delphiniums. It also gives the blue-red color of the grape that produces Cabernet Sauvignon, and can be found in cranberries and Concord grapes as well as pomegranates. Delphinidin, like nearly all other anthocyanidins, is pH-sensitive, and changes from blue in basic solution to red in acidic solution.
exactMatch
page
prefLabel
Delphinidin
related
223
a
Concept
altLabel
3-hydroxyanthocyanidins
  and
Anthocyanidins
broader
broaderTransitive
definition
Not to be confused with anthocyanins, their sugar-containing counterparts. Anthocyanidins are common plant pigments. They are the sugar-free counterparts of anthocyanins based on the flavylium ion or 2-phenylchromenylium, which is a type of oxonium ion (chromenylium is referred also to as benzopyrylium). They form a large group of polymethine dye. In particular anthocyanidins are salt derivatives of the 2-phenylchromenylium cation, also known as flavylium cation. As shown in the figure below, the phenyl group at the 2-position can carry different substituents. The counterion of the flavylium cation is mostly chloride. With this positive charge, the anthocyanidins differ from other flavonoids.
exactMatch
page
prefLabel
Anthocyanidin
related
1107
a
Concept
broader
broaderTransitive
1222
a
Concept
broader
broaderTransitive
exactMatch
narrower
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
  and
narrowerTransitive
1225
a
Concept
altLabel
Polydatin
  and
C20H22O8
broader
broaderTransitive
definition
Piceid is a stilbenoid glucoside and is a major resveratrol derivative in grape juices. It can also be isolated from Polygonum cuspidatum.
exactMatch
page
prefLabel
Piceid
related
1168
a
Concept
altLabel
Resveratrol gum
,
Resveratrol lozenge
,
Resveratrol lozenges
,
Trans-resveratrol
,
Resveratrol candy
,
3,4',5-trihydroxy-stilbene
,
Resveratrol Lozenges
,
Veratrol
,
Resveratrol Lozenge
,
Resveritrol
,
Resvaritrol
,
3,4',5-stilbenetriol
,
Resvatrol
,
Reservatol
,
Reservatrol
,
Slenda
,
(E)-5-(p-hydroxystyryl)resorcinol
  and
Trans-3,5,4'-trihydroxystilbene
broader
broaderTransitive
definition
Resveratrol (3,5,4'-trihydroxy-trans-stilbene) is a stilbenoid, a type of natural phenol, and a phytoalexin produced naturally by several plants when under attack by pathogens such as bacteria or fungi. The effects of resveratrol are currently a topic of numerous animal and human studies. Its effects on the lifespan of many model organisms remain controversial, with uncertain effects in fruit flies, nematode worms, and short-lived fish. In mouse and rat experiments, anticancer, anti-inflammatory, blood sugar-lowering and other beneficial cardiovascular effects of resveratrol have been reported. These results have yet to be replicated in humans. In the only positive human trial, extremely high doses (3?5 g) of resveratrol, in a proprietary formulation designed to enhance its bioavailability, significantly lowered blood sugar. This 28-day Phase 1b study was conducted privately in India by pharmaceutical company Sirtris, and was announced in an investors conference in 2008. However, although it has been alluded to in review articles, the study itself has never been published in a peer-reviewed scientific publication. Despite mainstream press alleging resveratrol's anti-aging effects, there are no accepted data to form a scientific basis for the application of these claims to mammals (see Life-extension section below). There are also a number of potential dangers posed by resveratrol . Resveratrol is found in the skin of red grapes and in other fruits. However, red wine contains very little of it, on the order of one milligram a glass, and no reputable scientists believe it is the factor behind the French paradox. Most believe proanthocyanidin is the active ingredient involved. Resveratrol has also been produced by chemical synthesis or by biotechnological synthesis (metabolic engineered microorganisms) and is sold as a nutritional supplement derived primarily from Japanese knotweed.
exactMatch
page
,
,
,
,
,
,
  and
prefLabel
Resveratrol
related
483
a
Concept
altLabel
Saccharomyces cerevisiae proteins
,
S cerevisiae
,
S.cerevisiae
,
S. Cerevisiae
,
Saccharomyces Cerevisiae
,
Bread yeast
,
Baker?s yeast
,
S. cerevisiae
,
Baker's Yeast
,
Bakers' yeast
,
S. cerevisciae
,
Sacchromyces cerevisiae
  and
Cerevisiae
broader
broaderTransitive
definition
Saccharomyces cerevisiae is a species of yeast. It is perhaps the most useful yeast owing to its use since ancient times in baking and brewing. It is believed that it was originally isolated from the skins of grapes (one can see the yeast as a component of the thin white film on the skins of some dark-colored fruits such as plums; it exists among the waxes of the cuticle). It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model bacteria. It is the microorganism behind the most common type of fermentation. S. cerevisiae cells are round to ovoid, 5?10 micrometres in diameter. It reproduces by a division process known as budding. Many proteins important in human biology were first discovered by studying their homologs in yeast; these proteins include cell cycle proteins, signaling proteins, and protein-processing enzymes. The petite mutation in S. cerevisiae is of particular interest. Antibodies against S. cerevisiae are found in 60?70% of patients with Crohn's disease and 10?15% of patients with ulcerative colitis. "Saccharomyces" derives from Latinized Greek and means "sugar mold" or "sugar fungus", saccharo- being the combining form "sugar-" and myces being "fungus". Cerevisiae comes from Latin and means "of beer". Other names for the organism are: S. cerevisiae short form of the scientific name Brewer's yeast, though other species are also used in brewing Ale yeast Top-fermenting yeast Baker's yeast Budding yeast This species is also the main source of nutritional yeast and yeast extract.
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,
,
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,
,
  and
prefLabel
Saccharomyces cerevisiae
related
,
,
,
619
a
Concept
altLabel
Homofermentative
,
Fermentation
,
Microbial fermentation
,
Cellular fermentation
,
Homofermentative metabolism
,
Fermentation (biology)
,
Anaerobic fermentation
,
Bacterial fermentation
,
Zymogenous
,
Anaerobic metabolism
,
Zymotic
  and
Anerobic glycolysis
broader
broaderTransitive
definition
See also "Fermentation" for particular usages of the fermentation process Fermentation is the process of giving birth from the oxidation of organic compounds, such as carbohydrates, and using an endogenous electron acceptor, which is usually an organic compound. In contrast, respiration is where electrons are donated to an exogenous electron acceptor, such as oxygen, via an electron transport chain. Fermentation is important in anaerobic conditions when there is no oxidative phosphorylation to maintain the production of ATP by glycolysis. During fermentation, pyruvate is metabolised to various different compounds. Homolactic fermentation is the production of lactic acid from pyruvate; alcoholic fermentation is the conversion of pyruvate into ethanol and carbon dioxide; and heterolactic fermentation is the production of lactic acid as well as other acids and alcohols. Fermentation does not necessarily have to be carried out in an anaerobic environment. For example, even in the presence of abundant oxygen, yeast cells greatly prefer fermentation to oxidative phosphorylation, as long as sugars are readily available for consumption. Sugars are the most common substrate of fermentation, and typical examples of fermentation products are ethanol, lactic acid, lactose, and hydrogen. However, more exotic compounds can be produced by fermentation, such as butyric acid and acetone. Yeast carries out fermentation in the production of ethanol in beers, wines, and other alcoholic drinks, along with the production of large quantities of carbon dioxide. Fermentation occurs in mammalian muscle during periods of intense exercise where oxygen supply becomes limited, resulting in the creation of lactic acid.
exactMatch
page
prefLabel
Fermentation (biochemistry)
related
98
a
Concept
altLabel
C13H12O9
broader
broaderTransitive
definition
Caftaric acid is a non-flavanoid that impacts the color of white wine. Many believe this molecule is responsible for the yellowish-gold color seen in some whites wines. Aside from wine, it is abundantly present in raisins. Caftaric acid and caffeic acid are in a class of chemicals known as cinnamates. Caftaric acid is formed when caffeic acid and tartaric acid undergo esterification. But during fermentation, caftaric acid is oxidized into its principal components.
exactMatch
page
prefLabel
Caftaric acid
related
410
a
Concept
altLabel
D-tartaric acid
,
Threaric acid
,
Tartaric crystals
,
2,3-dihydroxysuccinic acid
,
(R,R)-tartrate
,
Mesotartaric acid
,
Tartaric Acid
,
Tartar
,
E334
,
Uvic acid
,
2,3-dihydroxybutanedioic acid
,
Paratartaric acid
,
Tartraric acid
,
Tartaric (acid)
,
Cream of tatar
,
Dihydroxysuccinic acid
,
L-tartaric acid
  and
C4H6O6
broader
broaderTransitive
definition
Tartaric acid is a white crystalline diprotic organic acid. It occurs naturally in many plants, particularly grapes, bananas, and tamarinds, and is one of the main acids found in wine. It is added to other foods to give a sour taste, and is used as an antioxidant. Salts of tartaric acid are known as tartrates. It is a dihydroxyl derivative of succinic acid. Tartaric acid was first isolated from potassium tartrate, known to the ancients as tartar, c. 800 by the alchemist Jabir ibn Hayyan. The modern process was developed in 1769 by the Swedish chemist Carl Wilhelm Scheele. Tartaric acid played an important role in the discovery of chemical chirality. This property of tartaric acid was first observed in 1832 by Jean Baptiste Biot, who observed its ability to rotate polarized light. Louis Pasteur continued this research in 1847 by investigating the shapes of ammonium sodium tartrate crystals, which he found to be chiral. By manually sorting the differently shaped crystals under magnification, Pasteur was the first to produce a pure sample of levotartaric acid.
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page
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prefLabel
Tartaric acid
related
,
,
,
,
750
a
Concept
altLabel
Viticultural term
,
Viticultural terms
,
Viticulture term
  and
Viticulture terms
definition
This glossary of viticultural terms list some of terms and definitions involved in growing grapes for use in winemaking. Contents: Top ? 0?9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z [edit] A
exactMatch
prefLabel
Glossary of viticultural terms
related
,
,
,
,
,
,
888
a
Concept
broader
broaderTransitive
definition
Coulure (pronounced coo-LYUR) is a potential viticultural hazard that is the result of metabolic reactions to weather conditions that causes a failure of grapes to develop after flowering. In English the word shatter is sometimes used. Coulure is triggered by periods of cold, cloudy, rainy weather or very high out-of-season temperatures. The condition is most often manifested in the spring. It also occurs in vines that have little sugar content in their tissue. Flowers stay closed and are not fertilized. Thus the vines are not pollinated as the grape fails to develop and falls off. Coulure can also cause irregular bunches of grapes which are less compact than normal. These bunches are more sensitive to developing various grape diseases. The yield of a vine with coulure will decrease substantially. Grape varieties with high proclivity to coulure are Grenache, Malbec, Merlot, and Muscat Ottonel. Other causes of coulure may be vineyard conditions and practices, pruning too early or too severely, excessively fertile soils or overuse of fertilizers, and improper selection of rootstocks or clones.
exactMatch
page
prefLabel
Coulure
related
,
,
293
a
Concept
altLabel
Annual cycle of the grapevine
,
Annual growth cycle for grapevines
,
Annual growth cycle of the vine
,
Grapevine's growing season
,
Grape vine cycle
,
Growth cycle of grapevines
,
Debourrement
,
Fruit set
,
Grapevine cycle
,
Annual cycle of grapevines
,
Bud break
,
Grapevine growth cycle
,
Growth cycle for the vine
,
Annual cycle of the grape vine
,
Cycle of grapevine
,
Annual growth cycle of the grapevine
,
Growing seasons (wine)
,
Vine growing season
,
Growth cycle of grapevine
,
Annual cycle of grape vine
,
Annual growth cycle grapevine
,
Growth cycle vine
,
Growth cycle of vine
,
Grapevine's annual cycle
,
Annual cycle vine
,
Growth cycle (vine)
,
Growth cycle of the grapevine
,
Growing season (wine)
,
Growing season vine
,
Annual growth cycle of a grapevine
,
Cycle of a grapevine
,
Annual growth cycle (vine)
,
Annual grape vine cycle
,
Annual grapevine cycle
,
Growing season (vine)
,
Growing cycle (vine)
,
Vine growth cycle
,
Dormancy (vine)
  and
Growing season wine
broader
broaderTransitive
definition
The annual growth cycle of grapevines is the process that takes place in the vineyard each year, beginning with bud break in the spring and culminating in leaf fall in autumn followed by winter dormancy. From a winemaking perspective, each step in the process plays a vital role in the development of grapes with ideal characteristics for making wine. Viticulturalists and vineyard managers monitor the effect of climate, vine disease and pests in facilitating or impeding the vines progression from bud break, flowering, fruit set, veraison, harvesting, leaf fall and dormancy-reacting if need be with the use of viticultural practices like canopy management, irrigation, vine training and the use of agrochemicals. The stages of the annual growth cycle usually become observable within the first year of a vine's life. The amount of time spent at each stage of the growth cycle depends on a number of factors-most notably the type of climate (warm or cool) and the characteristics of the grape variety.
exactMatch
page
prefLabel
Annual growth cycle of grapevines
related
,
,
658
a
Concept
altLabel
Polyphenols wine
,
Provinols
,
Natural phenols and polyphenols in wine
,
Color phenols (wine)
,
Phenolic compound (wine)
,
Phenols wine
,
Phenolic (wine)
,
Phenols in wine
,
Wine polyphenols
,
Color pigmentation (wine)
,
Tannins in grape
,
Polyphenols in the skin
,
Phenol (wine)
,
Phenolics (wine)
,
Polyphenols in grape
,
Enological tannin
,
Phenolic compound in wine
,
Phenolics in wine
,
Polyphenols from red wine
,
Phenolic compounds (wine)
,
Polyphenol (wine)
,
Phenolic compounds in the grapes
,
Phenolic compouds in wine
,
Provinol
,
Polyphenols in wine
,
Polyphenol in wine
,
Phenol wine
,
Anthocyanins (wine)
,
Grape polyphenols
,
Wine phenols
,
Phenolic levels (wine)
,
Phenolic compounds in the wine
,
Polyphenols (wine)
,
Phenolic compounds found in wine
,
Wine polyphenol
  and
Phenols (wine)
broader
broaderTransitive
definition
The phenolic compounds - natural phenol and polyphenols - in wine include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenes, flavonols, dihydroflavonols, anthocyanins, flavanol monomers and flavanol polymers. This large group of natural phenols can be broadly separated into two categories - flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids.
exactMatch
page
prefLabel
Phenolic compounds in wine
related
814
a
Concept
altLabel
Mullerebe
,
Farineux
,
Fromente
,
Creedinet
,
Pino Meine
,
Riesling Noir
,
Cerny Mancujk
,
Postitschtraube
,
Froment?
,
Noirien de Vuillapans
,
Farineux Noir
,
Moucnik
,
Munier
,
Plant de Brie
,
Mullerrebe
,
Sarpinet
,
Muller-Traube
,
Molnar Toke Kek
,
Auvernat Meunier
,
Muller Traube
,
Fr?sillon
,
Resseau
,
Morone Farinaccio
,
Molnarszolo
,
Cr?edinet
,
Pinot Meunier
,
Plant Meunier
,
Auvergnat Gris
,
Molnarsz?l?
,
Pineau Meunier
,
Goujeau
,
Fresillon
,
Rana Modra Mlinarica
,
Blanc Meunier
,
Miller Grape
,
Plant Munier
,
M?llerrebe
,
Noirin Enfarine
,
Morillon Tacone
,
Wrotham Pinot bekannt
,
Pinot
,
Meunier Gris
,
Miller's Burgundy
,
M?llerebe
,
Fernaise
,
Tr?zillon
,
Muellerebe
,
Noirin Enfarin?
,
Blaue Postitschtraube
,
Molnar Toke
,
Rana Modra Mlinaria
,
Trezillon
,
Blanche Feuille
,
Gris Meunier
,
Schwarzriesling
  and
Pinot Negro
broader
broaderTransitive
definition
Pinot Meunier,, also known as Meunier or Black Riesling, is a variety of black wine grape most noted for being one of the three main grapes used in the production of champagne (the other two are the black Pinot noir and the white Chardonnay). Until recently, champagne makers did not acknowledge Pinot Meunier, preferring to emphasise the use of the other noble varieties, but now Pinot Meunier is gaining recognition for the body and richness it contributes to champagne. It is believed to be a mutation of Pinot noir. It was first mentioned in the 16th century, and gets its name and synonyms from flour-like dusty white down on the underside of its leaves.
exactMatch
page
prefLabel
Pinot meunier
related
,
,
,
,
476
a
Concept
altLabel
Finger Lakes (AVA)
  and
Finger Lakes (wine)
broader
broaderTransitive
definition
The Finger Lakes AVA is an American Viticultural Area located in Upstate New York, south of Lake Ontario. The Finger Lakes encompass eleven glacial lakes, but the area around Canandaigua, Keuka, Seneca, and Cayuga Lakes contain the vast majority of vineyard plantings in the AVA. Cayuga and Seneca Lakes each have their own American Viticultural Areas completely contained within the Finger Lakes AVA. The Finger Lakes AVA includes 11,000 acres (4,452 ha) of vineyards, making it New York State's largest wine growing region.
exactMatch
lat
42.70000076293945
long
-77
page
prefLabel
Finger Lakes AVA
related
533
a
Concept
altLabel
Cayuga
broader
broaderTransitive
definition
The Cayuga Lake AVA is an American Viticultural Area around Cayuga Lake in Upstate New York. The boundaries of the AVA include portions of Cayuga, Seneca, and Tompkins counties. Most of the vineyards in the AVA are planted in the shale soils of the hillsides on the western side of Cayuga Lake. Vineyards are planted at a range of elevations above the surface of the lake, up to 800 feet (244 m) higher. The steep hillsides and the lake together form a unique micro-climate in autumn that helps extend the growing season by preventing cold air from settling and producing frost. The Cayuga grape variety was created in this region by researchers at Cornell University.
exactMatch
page
prefLabel
Cayuga Lake AVA
related
976
a
Concept
altLabel
Seneca Lake wine trail
,
Seneca lake wine trail
  and
Seneca Lake
broader
broaderTransitive
definition
The Seneca Lake AVA is an American Viticultural Area around Seneca Lake in Upstate New York. The wine appellation is entirely contained within the larger Finger Lakes AVA, and includes portions of Ontario, Schuyler, Seneca, and Yates counties. Seneca Lake is a glacial lake about 35 miles (56 km) long and up to 600 feet (180 m) deep. The lake does not freeze in winter, and acts as a giant heat storage unit for the vineyards surrounding the lake, extending the growing season. The most commercially important grape variety in the region is Riesling, although a wide variety of Vitis vinifera and French hybrid grapes are grown. Wagner Vineyards, established by Stanley Wagner in 1979, was one of the earliest wineries in the area.
exactMatch
page
prefLabel
Seneca Lake AVA
related
,
,
,
  and
source
,
  and
source
,
,
,
,
,
872
a
Concept
altLabel
Honeoye, ny
,
Honeoye, NY
,
Honeoye, new york
  and
Honeoye
broader
broaderTransitive
definition
Honeoye (pronounced ?h?. ni. ,?? or HONEY-oy) is a hamlet in the town of Richmond, county of Ontario, New York, 33 miles (53 kilometers) south of downtown Rochester, New York. The community is at the north end of Honeoye Lake, one of the minor Finger Lakes. It is primarily situated along U.S. Route 20A (New York) between Ontario County Roads 33 and 37. The center of the hamlet can roughly be placed at the intersection of Route 20A and Ontario County Road 36 (West Lake Road). Due to its location at the northerntip of Honeoye Lake and seasonal recreational population, the hamlet contains several businesses, including gas stations and grocery, drug, liquor, hardware, auto-parts, and convenience stores. It also contains several restaurants, a doctor's office, dentist's office, and Honeoye Central School, which is K-12. There are also multiple churches, a fire station, library, beach, park, state boat launch, and hiking trail.
exactMatch
lat
42.79000091552734
long
-77.51499938964844
  and
-77.51000213623047
page
  and
prefLabel
Honeoye, New York
related
source
,
,
,
  and
source
,
,
,
,
,
49
a
Concept
altLabel
Vins de l'Orl?anais
,
Orl?ans VDQS
,
Orleans AOC
  and
Orl?ans (wine)
broader
broaderTransitive
definition
Orl?ans is an Appellation d'origine contr?l?e (AOC) for wine in the Loire Valley wine region of France situated around the city of Orl?ans.
exactMatch
page
prefLabel
Orl?ans AOC
related
,
  and
source
  and
source
,
,
,
843
a
Concept
altLabel
105037-88-5
broader
broaderTransitive
definition
Pallidol is a resveratrol dimer. It can be found in red wine, in Cissus pallida or in Parthenocissus laetevirens.
exactMatch
page
prefLabel
Pallidol
related
  and
source
,
,
978
a
Concept
altLabel
C6H2(OH)3COOH
,
Degallation
,
Gallic
,
Galloyl
,
Gallic acid salt
,
Gallic Acid
,
3,4,5-trihydroxybenzoic acid
,
3,4,5-trihydroxy-benzoic acid
  and
3,4,5-trihydroxybenzoate
broader
  and
broaderTransitive
  and
definition
Gallic acid is a trihydroxybenzoic acid, a type of phenolic acid, a type of organic acid, also known as 3,4,5-trihydroxybenzoic acid, found in gallnuts, sumac, witch hazel, tea leaves, oak bark, and other plants. The chemical formula is C6H23COOH. Gallic acid is found both free and as part of tannins. Salts and esters of gallic acid are termed 'gallates'. Despite its name, it does not contain gallium. Gallic acid is commonly used in the pharmaceutical industry. It is used as a standard for determining the phenol content of various analytes by the Folin-Ciocalteau assay; results are reported in gallic acid equivalents. Gallic acid can also be used as a starting material in the synthesis of the psychedelic alkaloid mescaline. Gallic acid seems to have anti-fungal and anti-viral properties. Gallic acid acts as an antioxidant and helps to protect human cells against oxidative damage. Gallic acid was found to show cytotoxicity against cancer cells, without harming healthy cells. Gallic acid is used as a remote astringent in cases of internal haemorrhage. Gallic acid is also used to treat albuminuria and diabetes. Some ointments to treat psoriasis and external haemorrhoids contain gallic acid.
exactMatch
page
,
  and
prefLabel
Gallic acid
related
1118
a
Concept
altLabel
1-galloyl-beta-D-glucose
,
1-Galloylglucose
,
1-O-galloyl-beta-D-glucose
,
C13H16O10
,
1-Galloyl-beta-glucose
,
Galloyl glucose
,
13405-60-2
  and
Beta-Glucogallin
broader
44
a
Concept
broader
broaderTransitive
exactMatch
narrower
,
911
a
Concept
altLabel
3,4,5-tri-O-galloylquinic acid
,
C28H24O18
,
TGQA
  and
99745-62-7
broader
broaderTransitive
definition
3,4,5-Tri-O-galloylquinic acid is a hydrolysable tannin found in Lepidobotrys staudtii, in Guiera senegalensis or in the resurrection plant. It is classified as a natural product with anti-HIV activity and a DNA polymerase inhibitor.
exactMatch
page
prefLabel
3,4,5-Tri-O-galloylquinic acid
related
554
a
Concept
altLabel
Hydrolyzable tannin
,
Hydrolyzable Tannin
,
Pyrogallol-type tannins
,
Hydrolysable tannins
,
Hydrolyzable tannins
  and
Pyrogallol-type tannin
broader
broaderTransitive
1105
a
Concept
broader
broaderTransitive
exactMatch
narrower
,
,
,
1104
a
Concept
altLabel
23094-71-5
  and
C41H30O27
broader
broaderTransitive
definition
Chebulagic acid is a benzopyran tannin antioxidant that has many potential uses in medicine. It has been found to be immunosuppressive, hepatoprotective, and a potent alpha-glucosidase inhibitor, a human gut enzyme useful in diabetic studies. It has been shown to be active against Staphylococcus aureus and Candida albicans It is found in the plants Terminalia chebula, T. citrina and T. catappa.
exactMatch
page
prefLabel
Chebulagic acid
source
,
250
a
Concept
altLabel
C21H14O12
broader
broaderTransitive
definition
Flavogallonic acid is a hydrolysable tannin that can be found in valonea oak (Quercus macrolepis) or in chestnut wood.
exactMatch
page
prefLabel
Flavogallonic acid
source
,
,
,
,
,
  and
narrowerTransitive
432
a
Concept
broader
broaderTransitive
exactMatch
narrower
413
a
Concept
altLabel
Ellagotannins
,
Ellagitannins
  and
Ellagotannin
broader
broaderTransitive
definition
The ellagitannins (or ellagotannins) are a class of hydrolysable tannins polymers formed when ellagic acid, a polyphenol monomer, esterifies and binds with the hydroxyl group of a polyol carbohydrate such as glucose. Ellagitannins differ from gallotannins in that at least 2 gallic acid units surrounding the core are linked through carbon-carbon bonds. Tellimagrandin II, first of all ellagitannins, forms from pentagalloyl glucose by oxydative dehydrogenation and coupling of 2 galloyl groups. Ellagitannins have shown a potential antiviral activity, for instance Casuarictin.
exactMatch
page
prefLabel
Ellagitannin
related
655
a
Concept
altLabel
C27H20O18
  and
Castlin
broader
broaderTransitive
definition
Castalin is an ellagitannin. It can be found in oak wood and in Melaleuca quinquenervia leaves.
exactMatch
page
prefLabel
Castalin
related
source
,
158
a
Concept
altLabel
Gallotannins
,
Galloylation
,
Phytogallotannin
  and
Phytogallotannins
broader
broaderTransitive
definition
A gallotannin is a class of molecules belonging to the hydrolysable tannins. Gallotannins are polymers formed when gallic acid, a polyphenol monomer, esterifies and binds with the hydroxyl group of a polyol carbohydrate such as glucose.
exactMatch
page
prefLabel
Gallotannin
related
,
612
a
Concept
altLabel
Digalloyl ester
,
3,4-dihydroxy-5-(3,4,5-trihydroxybenzoyloxy)benzoate
,
3,4-dihydroxy-5-(3,4,5-trihydroxybenzoyl)oxybenzoate
,
536-08-3
,
M-digallic acid
  and
C14H10O9
broader
broaderTransitive
definition
Digallic acid is a polyphenolic compound found in Pistacia lentiscus. Digallic acid is also present in the molecule of tannic acid. Digalloyl esters involve either -meta or -para depside bonds. Tannase is an enzyme that uses digallate to produce gallic acid.
exactMatch
page
prefLabel
Digallic acid
related
,
  and
800
a
Concept
altLabel
Allotannin
,
Tannic Acid
,
Gallotanic acid
,
Querco tannic acid
,
Querco-tannic acid
,
Rochleder
,
Oak bark tannins
,
Querci tannic acid
,
Acidum tannicum
,
C28H26O15
,
E181
,
Quercotannic acid
,
Decagalloyl glucose
,
C76H52O46
,
Querci-tannic acid
,
C34H30O17
,
C28H22O11
,
Gallotannic acid
,
Tannimum
,
Quercitannin
,
C28H24O11
,
Quercitannic acid
,
C28H24O12
,
Oak bark tannin
,
Quercitannate
  and
C28H28O14
broader
broaderTransitive
definition
Tannic acid is a specific commercial form of tannin, a type of polyphenol. Its weak acidity is due to the numerous phenol groups in the structure. The chemical formula for commercial tannic acid is often given as C76H52O46, which corresponds with decagalloyl glucose, but in fact it is a mixture of polygalloyl glucoses or polygalloyl quinic acid esters with the number of galloyl moieties per molecule ranging from 2 up to 12 depending on the plant source used to extract the tannic acid. Commercial tannic acid is usually extracted from any of the following plant part: Tara pods, gallnuts from Rhus semialata or Quercus infectoria or Sicilian Sumac leaves. According to the definitions provided in external references such as international pharmacopoeia, Food Chemical Codex and FAO-WHO tannic acid monograph only tannins sourced from the above mentioned plants can be considered as tannic acid. Sometimes extracts from chestnut or oak wood are also described as tannic acid but this is an incorrect use of the term. It is a yellow to light brown amorphous powder which is highly soluble in water; one gram dissolves in 0.35 mL of water. While 'tannic acid' is a specific type of 'tannin' (plant polyphenol), the two terms are sometimes (incorrectly) used interchangeably. The long standing misuse of the terms, and its inclusion in scholarly articles have compounded the confusion. This is particularly widespread in relation to green tea and black tea. Although tea contains tannin and various types of polyphenols, "contrary to widespread belief, tea does not contain tannic acid. " Tannic acid is not an appropriate standard for any type of tannin analysis because of its poorly defined composition.
exactMatch
page
,
,
,
  and
prefLabel
Tannic acid
related
,
,
694
a
Concept
altLabel
Tormentil red
,
Baphe
,
Yellow seed 1
,
Phloios
,
????
,
Phlobatannins
,
Phlobaphenes
,
Suppressor of Pericarp Pigmentation 1
,
Kola red
,
Phlobaphen
,
71663-19-9
,
Oak-red
,
Oak red
,
Pericarp color1
,
Kino red
,
Cocoa red
,
Phlobaphens
,
Tanner's red
  and
??o???
broader
broaderTransitive
definition
Phlobaphenes can be defined either as the reddish colored phenolic substances extracted from plant that are alcohol soluble and water insoluble or the reddish colored, water insoluble products that result from treatment of tannin extracts with mineral acids (tanner's red). The name phlobaphen come from the Greek roots ??o??? (phloios) meaning bark and ???? (baphe) meaning dye. As on Dr. Duke's Phytochemical and Ethnobotanical Databases, no biological activities are reported for phlobaphenes. Phlobaphenes from hawthorn fruits (Fructus Crataegi) may have a specific action on the coronary circulation. They are converted into humins in soils.
exactMatch
page
prefLabel
Phlobaphene
related
634
a
Concept
altLabel
Kinotannic
,
Coccotannic acid
  and
Kino-tannic acid
broader
broaderTransitive
definition
Kinotannic acid is the chief constituent of the kino gum, of which it contains 70 to 80 per cent. Kino also contains kino red, a phlobaphene produced from kinotannic acid by oxidation. It is closely related to the tannin from catechu; its non-glucosidal nature was established by Bergholz.
exactMatch
page
prefLabel
Kinotannic acid
related
138
a
Concept
altLabel
Pigmented tannin
,
Tannic
,
Tannins
,
Vegetable tannins
,
Pigmented tannins
,
Vegetable tannin
,
Organic tannins
  and
Organic tannin
broader
  and
broaderTransitive
249
a
Concept
exactMatch
narrower
,
208
a
Concept
altLabel
Red Cinchonic
,
Cinchona red
,
Cincho-tannic acid
,
Cinchono-fulvic acid
,
C28H19O17
,
Red cinchonic
  and
Cinchonic
broader
broaderTransitive
definition
Cinchotannic acid is a tannin contained in many cinchona barks, which by oxidation rapidly yields a dark-coloured phlobaphene called red cinchonic, cinchono-fulvic acid or cinchona red.
exactMatch
page
prefLabel
Cinchotannic acid
related
source
,
,
,
,
,
,
  and
narrowerTransitive
,
247
a
Concept
broader
broaderTransitive
exactMatch
narrower
narrowerTransitive
670
a
Concept
broader
broaderTransitive
definition
Thiolysis is a reaction with a thiol (R-SH) that cleaves one compound into two. This reaction is similar to hydrolysis, which involves water instead of a thiol. This reaction is seen in β-oxidation of fatty acids. The depolymerisation of condensed tannins with the use of benzyl mercaptan as nucleophile is also called thiolysis.
exactMatch
page
prefLabel
Thiolysis
related
16
a
Concept
altLabel
Catechol-type tannin
,
Condensed Tannin
,
Condensed tannins
,
Non-hydrolyzable tannin
,
Pyrocatecollic type tannin
,
Pyrocatechol type tannin
,
Polyflavonoid tannin
,
Pyrocatechol type tannins
,
Flavolan
,
Thioglycolysis
,
Pyrocatecollic type tannins
,
Flavolans
,
Grape tannins
,
Condensed Tannins
,
Polyflavonoid tannins
  and
Phloroglucinolysis
broader
broaderTransitive
definition
A condensed tannin, polyflavonoid tannin, catechol-type tannin, non-hydrolyzable tannin or flavolan is a type of tannin that, on heating with hydrochloric acid, yields phlobaphenes like phloroglucinol. Condensed tannins are polymers formed by the condensation of flavans and never contain sugar residues. Condensed tannins can be linear or branched molecules. A type of condensed tannins, found in particular in grape and known as proanthocyanidins, are polymers of 2 to 50 (or more) flavonoid units that are joined by carbon-carbon bonds, which are not susceptible to being cleaved by hydrolysis. While hydrolyzable tannins and most condensed tannins are water soluble, some very large condensed tannins are insoluble. Condensed tannins from Lithocarpus glaber leaves have been analysed through acid-catalyzed degradation in the presence of cysteamine and have a potent free radical scavenging activity. Condensed tannins can be found in Prunus sp. Condensed tannins can be characterised by a number of techniques including depolymerisation, asymmetric flow field flow fractionation or small-angle X-ray scattering.
exactMatch
page
prefLabel
Condensed tannin
related
470
a
Concept
altLabel
Prorobinetinidin
broader
broaderTransitive
43
a
Concept
broader
broaderTransitive
exactMatch
narrower
605
a
Concept
altLabel
Gallocatechin-(4??8)-catechin
,
Gallocatechin-(4??8)-gallocatechin-(4??8)-catechin
,
Prodelphiniline
,
Prodelphinidin C2
,
Prodelphinidin B9
,
Prodelphinidins
,
Prodelphinidin B3
  and
Prodelphinidine
broader
broaderTransitive
definition
Prodelphinidin is a name for the polymeric tannins composed of gallocatechin. Prodelphinidin can be found in the pomegranate, in green tea leaves and in Myrica rubra. Prodelphinidin B3 [gallocatechin-(4??8)-catechin gallocatechin-(4??8)-catechin] and prodelphinidin B9 can be isolated in beer. Prodelphinidin C2 [gallocatechin-(4??8)-gallocatechin-(4??8)-catechin gallocatechin-(4??8)-gallocatechin-(4??8)-catechin] can be isolated in malt.
exactMatch
page
prefLabel
Prodelphinidin
related
1223
a
Concept
altLabel
Gallocatechin
,
Epigallocatechin
  and
(+)-gallocatechin
broader
broaderTransitive
definition
Gallocatechol or gallocatechin is a flavan-3-ol, a type of chemical compound including catechin, with the gallate residue being in an isomeric trans position. It is one of the antioxidant chemicals found in food. This compound possesses two epimers. The most common, (+)-gallocatechin (GC), CAS number 970-73-0, is found notably in green tea. Other sources of (+)-gallocatechin are bananas, persimmon and pomegranate.. The other epimer is called (-)-gallocatechin or ent-gallocatechin. This compound had been shown to have moderate affinity to the human cannabinoid receptor, which may contribute to the health benefits found by consuming green tea. Epigallocatechin is an other type of catechin, with the gallate residue being in an isomeric cis position.
exactMatch
page
prefLabel
Gallocatechol
related
  and
1078
a
Concept
altLabel
C30H24O13
broader
broaderTransitive
304
a
Concept
broader
broaderTransitive
exactMatch
narrower
672
a
Concept
altLabel
Procyanidin B4
,
Catechin-(4??8)-epicatechin
,
Procyanidin-B4
  and
Proanthocyanidin-B4
broader
broaderTransitive
definition
Proanthocyanidin B4 is a B type proanthocyanidin. Proanthocyanidin-B4 is a catechin-(4??8)-epicatechin dimer. It is found in the litchi pericarp, in grape seeds, and, along with 4-cis-isomer of procyanidin B4, in beer.
exactMatch
page
prefLabel
Proanthocyanidin B4
related
109
a
Concept
altLabel
(?)-epicatechin
,
DL-Epicatechin
,
Cianidol
,
(+/-)-epicatechin
,
Cianidanol
,
L-acacatechin
,
Epicatechol
,
Cyanidanol
,
L-Epicatechol
,
3,3',4',5,7 ? flavanpentol
,
(+)-Catechin
,
Ent-epicatechin
,
(-) Catechin
,
Ent-catechin
,
D-catechin
,
(-)-catechin
,
2,3-cis-epicatechin
,
Epicatechine
,
Entcatechin
,
(-)-Epicatechol
,
Epicatechins
,
D-catechine
,
(+) catechin
,
(-)catechin
,
(?)-catechin
,
(+/-)-catechin
,
DL-Catechin
,
(-) catechin
,
(+) Catechin
,
(?)-epicatechin
,
(+)-catechin
,
Epi-Catechin
,
L-Epicatechin
,
2,3-trans-catechin
,
Kakaool
,
Catechuic acid
,
(+)-catechin 5-O-?-glucuronide
,
3,3',4',5,7 - flavanpentol
,
(+)Catechin
,
Epi-catechin
,
(-)-Epicatechin
,
(2S, 3R)-ent-catechin
,
Catechinic acid
,
DL-epicatechin
,
Catechine
,
(-)-epicatechin
,
(2S,3R)-2-(3,4-dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol
,
(+)catechin
,
D-Catechin
,
DL-catechin
,
(-)Catechin
,
(-)-epicatechin 5-O-?-glucuronide
,
Dexcyanidanol
,
(-)-epicatechol
,
3'OMC
,
Epicatechin
,
L-Acacatechin
,
(2R,3S)-catechin
  and
L-epicatechol
broader
broaderTransitive
definition
Catechin is a natural phenol antioxidant plant secondary metabolite. The term catechins is also commonly used to refer to the related family of flavonoids and the subgroup flavan-3-ols (or simply flavanols). The name of the catechin chemical family derives from catechu, which is the juice or boiled extract of Mimosa catechu
exactMatch
page
,
  and
prefLabel
Catechin
related
969
a
Concept
altLabel
Catechin-(4??6)-catechin
  and
Procyanidin B6
broader
broaderTransitive
definition
Proanthocyanidin B6 (Procyanidin B6) is a B type proanthocyanidin. Proanthocyanidin B6 is a catechin-(4??6)-catechin dimer. It can be found in grape seeds and in beer.
exactMatch
page
prefLabel
Proanthocyanidin B6
related
a
Concept
altLabel
B Type Proanthocyanidin
,
B-type procyanidin
  and
B type
broader
broaderTransitive
definition
B type proanthocyanidins are a specific type of proanthocyanidin, which are a class of flavanoids. They are oligomers of flavan-3-ols.
exactMatch
page
prefLabel
B type proanthocyanidin
related
711
a
Concept
altLabel
A type
,
A-type proanthocyanidin
,
A-type procyanidin
,
A Type Proanthocyanidin
  and
Type A proanthocyanidin
broader
broaderTransitive
definition
A type proanthocyanidins are a specific type of proanthocyanidin, which are a class of flavanoid. Proanthocyanidins fall under a wide range of names in the nutritional and scientific vernacular, including oligomeric proanthocyanidins, flavanoids, polyphenols, condensed tannins, and OPCs. Proanthocyanidins were first popularized by French scientist Dr. Jacques Masquelier.
exactMatch
page
prefLabel
A type proanthocyanidin
related
365
a
Concept
altLabel
Porter Value Unit
,
Butanol-HCl-iron method
,
Procyanidolic Index
,
Procyanidin C2
,
Procyanidin
,
Oligomeric procyanidins
,
Bates-Smith
,
Oligomeric proanthrocyanidin
,
Bates-Smith Assay
,
Proanthocyanin
,
Oligomeric proanthocyanidins
,
PAC
,
Proanthocyanidin dimer
,
Porter's assay
,
Porter Assay
,
Oligomeric proanthocyanidin
,
Proanthocyanidins
,
Pycnogenol
,
Procyanidins
  and
Proanthocyanidin trimer
broader
broaderTransitive
definition
Proanthocyanidin (PA or PAC), also known as procyanidin, oligomeric proanthocyanidin (OPC), leukocyanidin, leucoanthocyanin and condensed tannins, is a class of flavanols. Proanthocyanidins are essentially polymer chains of flavonoids such as catechins. One was discovered in 1948 by Jacques Masquelier and called Vitamin P, although this name did not gain official category status and has since fallen out of usage. It was Masquelier who first developed techniques for the extraction of proanthocyanidins from certain plant species. Proanthocyanidins have been sold as nutritional and therapeutic supplements in Europe since the 1980s. In contrast, the introduction of proanthocyanidins to the United States market has been relatively recent.
exactMatch
page
prefLabel
Proanthocyanidin
related
,
,
,
,
,
,
723
a
Concept
altLabel
MV
broader
broaderTransitive
definition
Malvidin (Mv) is an O-methylated anthocyanidin. As a primary plant pigment, its glycosides are highly abundant in nature. It is primarily responsible for the color of red wine, Vitis vinifera being one of its sources. It is also one of the anthocyanidins responsible for the blue pigment found in the Primula plants of the polyanthus group. Slightly acidic and neutral solutions of malvidin are characteristically of a red color, while basic solutions of malvidin yield a blue color. The breakdown of malvidin releases syringic acid.
exactMatch
page
prefLabel
Malvidin
related
,
14
a
Concept
altLabel
Syringic
,
4-hydroxy-3,5-dimethoxybenzoic acid
  and
Gallic acid 3,5-dimethyl ether
broader
broaderTransitive
definition
Syringic acid is a naturally occurring O-methylated trihydroxybenzoic acid, a type of chemical compound. It can be found in the a?a? palm (Euterpe oleracea), in Ardisia elliptica. Its presence in the ancient Egyptian drink shedeh could confirm it was made out of grape, as syringic acid is released by the breakdown of the compound malvidin, also found in red wine.
exactMatch
page
prefLabel
Syringic acid
related
  and
source
,
,
501
a
Concept
altLabel
Enin
,
Malvidin 3O-glucoside
,
Malvidin 3-O-glucoside
  and
Malvidin-3-glucoside
broader
broaderTransitive
definition
Oenin is an anthocyanin. It is the 3-glucoside of malvidin. It can be found in the skin of purple grapes and in wine.
exactMatch
page
prefLabel
Oenin
related
,
  and
source
,
  and
source
,
,
  and
source
,
,
948
a
Concept
altLabel
(+)-Proanthocyanidin A2
,
Dimeric catechin
,
Procyanidol A2
,
Proanthocyanidin-A-2
,
Procyanidin dimer A2
,
Procyanidin A2
,
Epicatechin-(2??7,4??8)-epicatechin
,
Proanthocyanidin A-2
  and
C30H24O12
broader
broaderTransitive
definition
Proanthocyanidin A2 is a A type proanthocyanidin. It can be found in horse chestnut. , in cranberry juice concentrate, in peanut skins in Cinchona Cinchona and Cinchona pubescens rind, bark and cortex, in Cinnamomum verum (Ceylon cinnamon) rind, bark and cortex, in the fruit of Persea americana (avocado or alligator pear), in Urvillea ulmaceae, and in Ecdysanthera utilis.
exactMatch
page
prefLabel
Proanthocyanidin A2
related
  and
source
,
,
582
a
Concept
altLabel
C45H36O15
,
152378-18-2
  and
Epiafzelechin-(4beta-8,2beta-0-7)-epiafzelechin-(4beta-8)-afzelechin
broader
broaderTransitive
definition
Selligueain A is a A type proanthocyanidin trimer. It can be extracted from the rhizome of the fern Selliguea feei collected in Indonesia. It has sweetener properties with relative sweetness of 35 times as compared to the intensity of a 2% w/v aqueous sucrose solution.
exactMatch
page
prefLabel
Selligueain A
related
source
,
  and
source
,
700
a
Concept
altLabel
Epicatechin-(4??8)-catechin
  and
Procyanidin B1
broader
broaderTransitive
definition
Proanthocyanidin B1 is a B type proanthocyanidin. It is a molecule with a 4?8 bond. Proanthocyanidin-B1 can be found in Cinnamomum verum (Ceylon cinnamon, in the rind, bark or cortex), in Uncaria guianensis (Cat's claw, in the root), and in Vitis vinifera (Common grape vine, in the leaf).
exactMatch
page
prefLabel
Proanthocyanidin B1
related
  and
source
,
629
a
Concept
altLabel
Procyanidin B8
  and
Catechin-(4??6)-epicatechin
broader
broaderTransitive
definition
Proanthocyanidin B8 (Procyanidin B8) is a B type proanthocyanidin. Proanthocyanidin B8 is a catechin-(4??6)-epicatechin dimer. It can be found in grape seeds and in beer.
exactMatch
page
prefLabel
Proanthocyanidin B8
related
  and
source
,
,
,
,
446
a
Concept
altLabel
Epicatechin-(4? ? 6)-epicatechin
  and
Procyanidin B5
broader
broaderTransitive
definition
Proanthocyanidin B5 is a B type proanthocyanidin. Proanthocyanidin B5 is an epicatechin-(4? ? 6)-epicatechin dimer. It can be found in grape seeds and in Hibiscus cannabinus (kenaf) root and bark.
exactMatch
page
prefLabel
Proanthocyanidin B5
related
source
,
,
307
a
Concept
altLabel
Procyanidin B3
broader
broaderTransitive
definition
Proanthocyanidin B3 is a B type proanthocyanidin. Proanthocyanidin B3 is a catechin-(4??8)-catechin. It can be found in barley,and in beer.
exactMatch
page
prefLabel
Proanthocyanidin B3
related
  and
source
,
963
a
Concept
altLabel
Epicatechin-(4??8)epicatechin-(4??6)catechin
,
Epicatechin-(4??8)-epicatechin-(4??6)-catechin
,
Arecatannin B-1
  and
79763-28-3
broader
broaderTransitive
definition
Arecatannin B1 is a B type proanthocyanidin found in the betel nut. It is an arecatannin trimer with a 4??6 bond.
exactMatch
page
prefLabel
Arecatannin B1
related
source
,
1113
a
Concept
altLabel
37064-30-5
,
Procyanidol C1
,
Epicatechin-(4??8)-epicatechin-(4??8)-epicatechin
  and
Procyanidin C1
broader
broaderTransitive
definition
Proanthocyanidin C1 is a B type proanthocyanidin. It is an epicatechin trimer found in grape.
exactMatch
page
prefLabel
Proanthocyanidin C1
related
source
  and
452
a
Concept
altLabel
Procyanidin-B2
,
Procyanidin B-2
,
Proanthocyanidin-B2
  and
Procyanidin B2
broader
broaderTransitive
definition
Proanthocyanidin B2 is a B type proanthocyanidin. Proanthocyanidin B2 can be found in Cinchona pubescens (Chinchona, in the rind, bark and cortex), in Cinnamomum verum (Ceylon cinnamon, in the rind, bark and cortex), in Crataegus monogyna (Common hawthorn, in the flower and blossom), in Uncaria guianensis (Cat's claw, in the root), in Vitis vinifera (Common grape vine, in the leaf), in Litchi chinensis (litchi, in the pericarp), in the apple, and in Ecdysanthera utilis. Proanthocyanidin B2 has been shown to inhibit the formation of the advanced glycation end-products pentosidine, carboxymethyllysine (CML), and methylglyoxal (MGO).
exactMatch
page
prefLabel
Proanthocyanidin B2
related
source
source
  and
source
,
,
,
,
,
,
,
,
,
,
,
1060
a
Concept
altLabel
3:4-dihydroxybenzoic acid
,
3,4-dihydroxybenzoate
,
3, 4-dihydroxy benzoic acid
  and
3,4-Dihydroxybenzoic acid
broader
broaderTransitive
definition
Protocatechuic acid is a dihydroxybenzoic acid, a type of phenolic acid. It has mixed effects on normal and cancer cells in in vitro and in vivo studies. PCA has been reported to induce apoptosis of human leukemia cells, as well as malignant HSG1 cells taken from human oral cavities, but PCA was found to have mixed effects on TPA-induced mouse skin tumours. Depending on the amount of PCA and the time before application, PCA could reduce or enhance tumour growth. Similarly, PCA was reported to increase proliferation and inhibit apoptosis of neural stem cells.
exactMatch
page
prefLabel
Protocatechuic acid
related
  and
source
,
,
  and
source
  and
source
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
  and
narrowerTransitive
238
a
Concept
altLabel
Areca tannins
,
Arecatannins
  and
Areca tannin
broader
broaderTransitive
definition
Arecatannins are a class of condensed tannins (procyanidins) contained in the seeds of Areca catechu also called betel nut. The arecatannin-type natural products from Ceylonese cassia bark and Areca seed may be considered as an example of true polyphenols.
exactMatch
page
prefLabel
Arecatannin
source
,
,
,
,
,
83
a
Concept
altLabel
C45H36O18
broader
broaderTransitive
definition
Cinnamtannin B1 is a condensed tannin found in Cinnamomum verum. It is a type A proanthocyanidin. Cinnamon could have some pharmacological effects in the treatment of type 2 diabetes mellitus and insulin resistance. The plant material used in the study was mostly from Chinese cinnamon. Recent studies in phytochemistry have indicated that cinnamtannin B1 isolated from C. Verum bears possible therapeutic effect on type 2 diabetes, with the exception of the postmenopausal patients studied on C. Cassia.
exactMatch
page
prefLabel
Cinnamtannin B1
source
,
,
,
,
,
,
,
,
,
,
  and
prefLabel
Proanthocyanidins
source
definition
Proanthocyanidin A1 is a A type proanthocyanidin dimer. It is an epigallocatechin-(2??7,4??8)-epicatechin dimer found in Rhododendron spiciferum,, in the leaves of Dioclea lasiophylla, in peanut skins and in Ecdysanthera utilis.
exactMatch
page
prefLabel
Proanthocyanidin A1
related
  and
source
source
source
,
,
89
a
Concept
altLabel
Leucoguibourtinidins
,
Proguibourtinidins
  and
Leucoguibourtinidin
broader
broaderTransitive
definition
A Proguibourtinidin (leucoguibourtinidin) is a type of condensed tannins formed from guibourtinidin. They can be found in Guibourtia coleosperma (the African rosewood) or in Cassia abbreviata .
exactMatch
page
prefLabel
Proguibourtinidin
related
source
,
,
,
  and
narrowerTransitive
657
a
Concept
altLabel
Profisetinidins
broader
broaderTransitive
definition
A profisetinidin is a type of condensed tannins formed from fisetinidin. Mimosa and quebracho tannins are, according to a comparative C NMR study of polyflavonoids, found to be predominantly profisetinidin/prorobinetidin-type tannins. The expected masses found in mass spectrometry in quebracho tannin are 561, 833, 1105, 1377, 1393, 1651, 1667. Quebracho also yields gallic acid.
exactMatch
page
prefLabel
Profisetinidin
related
  and
source
,
,
738
a
Concept
broader
broaderTransitive
exactMatch
narrower
531
a
Concept
altLabel
C56H38O31
broader
broaderTransitive
definition
Acutissimin A is a flavono-ellagitannin, a type of tannin formed from the linking of a flavonoid with an ellagitannin. In 2003, scientists at Institut Europ?en de Chimie et Biologie in Pessac, France found that when the oak tannin vescalagin interacts with phenols in wine acutissimin A is created. In separate studies this polyphenol has been shown to be 250 times more effective then the pharmaceutical drug Etoposide in stopping the growth of cancerous tumors.
exactMatch
page
prefLabel
Acutissimin A
related
,
283
a
Concept
altLabel
Vescalagin
  and
C41H26O26
broader
broaderTransitive
definition
Castalagin is a ellagitannin, a type of hydrolyzable tannin, found in oak and chestnut wood and in the stem barks of Anogeissus leiocarpus and Terminalia avicennoides. Castalagin is the (33beta)-isomer of vescalagin. During aging of alcohols in oak barrels, vescalagin can be extracted from the wood and can subsequently be transformed into new derivatives by chemical reactions. Vescalagin is one of the most abundant ellagitannins extracted from oak wood using white wine. In 2003, scientists at Institut Europ?en de Chimie et Biologie in Pessac, France found that when the oak tannin vescalagin interacts with a phenol in wine a flavono-ellagitannin known as acutissimin A is created. In separate studies this polyphenol has been shown to be 250 times more effective than the pharmaceutical drug Etoposide in stopping the growth of cancerous tumors.
exactMatch
page
prefLabel
Castalagin
related
999
a
Concept
altLabel
Roburin a
  and
C82H50O50
broader
broaderTransitive
definition
Roburin A is a tannin found in oak wood or oak cork. It is a dimeric compound, composed of two vescalagin subunits probably linked through an ether bond between the diphenoyl group of one subunit and the triphenoyl moiety of the other one.
exactMatch
page
prefLabel
Roburin A
related
  and
source
,
826
a
Concept
altLabel
C41H28O26
,
Sanguiin H-11
,
1(beta)-O-Galloylpedunculagin
,
Sanguiin H 11
  and
1(.beta.)-O-Galloylpedunculagin
broader
broaderTransitive
definition
Casuarictin is an ellagitannin, a type of hydrolysable tannin. It can be found in Casuarina and Stachyurus species. The molecule is formed from tellimagrandin II, itself formed from pentagalloyl glucose via oxidation. Casuarictin is transformed into pedunculagin via loss of a gallate group, and further into castalagin via glucose pyranose ring opening.
exactMatch
page
prefLabel
Casuarictin
related
851
a
Concept
altLabel
C41H30O26
,
58970-75-5
  and
Eugeniin
broader
broaderTransitive
definition
Tellimagrandin II is the first of the ellagitannins formed from 1,2,3,4,6-pentagalloyl-glucose. It can be found in Geum japonicum and Syzygium aromaticum (clove). The compound shows anti-herpesvirus properties. It is laccase-catalyzed dimerized to cornusiin E in Tellima grandiflora. Casuarictin can be formed from it via oxidative dehydrogenation of 2 other galloyl groups in Casuarina and Stachyurus species.
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page
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Tellimagrandin II
related
,
  and
source
,
  and
source
,
919
a
Concept
altLabel
C46H34O30
  and
115166-32-0
broader
broaderTransitive
definition
Grandinin is an ellagitannin. It can be found in Melaleuca quinquenervia leaves and in oaks. It shows antioxydant activity. It is a castalagin glycoside by binding of the pentose lyxose.
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page
prefLabel
Grandinin
related
,
  and
source
,
,
,
  and
source
  and
715
a
Concept
altLabel
Flavono-ellagitannins
,
Complex tannin
  and
Complex tannins
broader
broaderTransitive
definition
The Flavono-ellagitannins or complex tannins are a class of tannins formed from the complexation of an ellagitannin with a flavonoid. Flavono-ellagitannins can be found in Quercus mongolica var. grosseserrata.
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page
prefLabel
Flavono-ellagitannin
related
source
source
,
696
a
Concept
broader
broaderTransitive
definition
Epicutissimin A is a flavono-ellagitannin, a type of tannin.
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page
prefLabel
Epicutissimin A
source
  and
narrowerTransitive
,
  and
prefLabel
Flavono-ellagitannins
source
,
,
,
  and
prefLabel
Condensed tannins
source
definition
A prorobinetidin is a type of condensed tannins formed from robinetidin. Mimosa and quebracho tannins are, according to a comparative C NMR study of polyflavonoids, found to be predominantly profisetinidin/prorobinetidin-type tannins. Stryphnodendron adstringens (the barbatim?o), a species of legume found in Brazil, produces prorobinetinidins in its stem bark. These are robinetinidol-(4? ? 8)-epigallocatechin, robinetinidol-(4? ? 8)-epigallocatechin, robinetinidol-(4? ? 8)-epigallocatechin 3-O-gallate, robinetinidol-(4? ? 8)-epigallocatechin 3-O-gallate, robinetinidol-(4? ? 6)-gallocatechin and robinetinidol-(4? ? 6)-epigallocatechin, in addition to the tentatively characterized, robinetinidol [4? ? 6(8)]-gallocatechin and robinetinidol-(4? ? 8)-gallocatechin..
exactMatch
page
prefLabel
Prorobinetidin
related
source
,
,
,
,
,
,
,
,
  and
54
a
Concept
altLabel
Black wattle bark
,
Goolpy
,
Oak bark
,
Tan
,
Tan-bark
,
Tan bark
,
Oak barks
,
Tannum
  and
Hemlock bark
broader
517
a
Concept
broader
broaderTransitive
exactMatch
narrower
1022
a
Concept
altLabel
Farcot
,
Bark-grinding mill
,
Bark Houses
,
Weldon?s bark-grinding mill
,
Barking mill
,
Bark Mill
,
Beith Bark Mill
,
Bark Mills
,
Bark House
,
Bark mills
,
Mill on the Fleet
,
Farcot?s bark-cutting machine
,
Bark houses
,
Wiltze?s mill
,
Catskill?s mill
,
Wiltze
,
Bark house
  and
Bampton Bark Mill
broader
broaderTransitive
definition
Bark mills were used to grinding or cutting the roots, branches, or barks of different species of trees, to form a fine powder suitable for the operations of the tanner in the preparation of leather for clothes, boots, furniture, etc. The powdered wood more quickly yields up the tannin required for the tanning process. The dried bark was often stored in bark houses. Water-, steam-, horse- or ox- and wind-powered bark mills existed. Water-powered bark mills were sitting alongside rivers and leats were dug to bring water to the wheel. A 'barker' was a person who stripped bark from trees to supply bark mills.
exactMatch
page
prefLabel
Bark mill
related
  and
424
a
Concept
altLabel
Tanning agent
,
Tanneries
,
Tanner (occupation)
,
Leather tanning
,
Tannare
,
Hideworking
,
Tanned
,
Curing leather
,
Tanning (disambiguation)
,
Tannery
,
Tan
,
Tannery (facility)
  and
Leather Tanning and Finishing Industry
broader
broaderTransitive
definition
Tanning is the process of making leather, which does not easily decompose, from the skins of animals, which do. Traditionally, tanning used tannin, an acidic chemical compound. Coloring may occur during tanning. A tannery is the term for a place where these skins are processed. Tanning leather involves a process which permanently alters the protein structure of skin. Making rawhide does not require the use of tannin and is made simply by removing the flesh and fat and then the hair by way of soaking in an aqueous solution (often called liming when using lime and water or bucking when using wood ash and water), then scraping over a beam with a somewhat dull knife, and then leaving to dry, usually stretched on a frame so that it dries flat. The two aforementioned solutions for removing the hair also act to clean the fiber network of the skin and therefore allow penetration and action of the tanning agent. Tanning can be performed with either vegetable or mineral methods. Before tanning, the skins are unhaired, degreased, desalted and soaked in water over a period of 6 hours to 2 days. To prevent damage of the skin by bacterial growth during the soaking period, biocides, such as TCMBT, 2-(Thiocyanomethylthio) benzothiazole, are added. After 1980 the use of pentachlorophenol and quicksilver (mercury base) biocides and their derivatives was forbidden.
exactMatch
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,
,
,
,
  and
prefLabel
Tanning
related
,
873
a
Concept
altLabel
Christianity on Wine
,
Christian view of alcohol
,
Christian views of alcohol
,
Alcohol And Christianity
,
Christianity and Alcohol
,
Christian view on alcohol
,
Christianity And Alcohol
,
Wine and Christianity
,
Christianity on Alcohol
,
Christianity and Wine
,
Wine in Christianity
,
Alcohol in Christianity
,
Christianity on wine
,
Christian views of Alcohol
,
Christianity and wine
,
Christianity and alcohol
,
Alcohol and Christianity
  and
Christianity on alcohol
broader
broaderTransitive
definition
Christian views on alcohol are varied. Throughout the first 1,800 years of church history, Christians consumed alcoholic beverages as a common part of everyday life and nearly always used wine in their central rite?the Eucharist or Lord's Supper. They held that both the Bible and Christian tradition taught that alcohol is a gift from God that makes life more joyous, but that overindulgence leading to drunkenness is a sin. In the mid-19th century, some Protestant Christians moved from this historic position of allowing moderate use of alcohol (sometimes called moderationism) to either deciding that not imbibing was wisest in the present circumstances (abstentionism) or prohibiting all ordinary consumption of alcohol because it was believed to be a sin (prohibitionism). Today, all three of these positions exist in Christianity, but the historic position remains the most common worldwide, due to the adherence by the largest bodies of Christians including Anglicanism, Catholicism, Orthodoxy, and significant segments of Protestantism.
exactMatch
page
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Christian views on alcohol
related
,
,
,
,
,
65
a
Concept
altLabel
Wine merchant
definition
A vintner is a wine merchant. In some modern use, in particular in American English, the term is also used as a synonym for winemaker. The term started to be used in Middle English, when it superseded the earlier term vinter. Due to the ties of England with Bordeaux, vintners were among the more important people in London during the 14th and early 15th centuries, with four mayors of London being vintners under the reign of Edward II.
exactMatch
prefLabel
Vintner
related
,
707
a
Concept
altLabel
Oenophile
definition
Oenophilia, originally from Greek, is the love of wine. An oenophile is a lover of wine. In the strictest sense, oenophilia describes a disciplined devotion to wine, accompanying strict traditions of consumption and appreciation. In a general sense however, oenophilia simply refers to the enjoyment of wine, often by laymen. Oenophiles are also known as wine aficionados or connoisseurs. They are people who appreciate or collect wine, particularly grape wines from certain regions, varietal types, or methods of manufacture. While most oenophiles are hobbyists, some may also be professionals like vintners, sommeliers, wine merchants, or one who tastes and grades wines for a living. The word did not exist in the wine lexicon until 1977 when Shirley Copperman coined it for her new bring-your-own-wine restaurant she and her husband dubbed "Oenophilia", located on the upper West Side of Manhattan. A reviewer in a local paper, The Westsider, wrote about the debut: "If the name suggests a rare disease you wouldn't want to catch, a sign in the window informs you that you may already have it. 'Oenophilia', it says, 'is an affliction of the senses characterized by intense cravings for good food and service and vintage wines served in a tasteful, comfortable setting at reasonable prices. '" The reviewer from the Village Voice wrote in 1977: "Oenophilia. No, not a social disease. It's the sensual orientation towards the pleasures of fine food and wine, and the name of a spiffy new bistro for elegant gourmandizing.... '"
exactMatch
prefLabel
Oenophilia
related
1207
a
Concept
altLabel
Thomas Jefferson wine bottles
,
Jefferson wine bottles
,
Meinhard G?rke
,
Meinhard Goerke
,
Rodenstock
  and
Meinhard Gorke
broader
broaderTransitive
definition
Hardy Rodenstock (born December 7, 1941 in Marienwerder, legal name Meinhard G?rke) is a former publisher and manager of pop and Schlager music in Germany and is a prominent wine collector, connoisseur and trader, with a special interest in old and rare wines. He became famous for his allegedly uncanny ability to track down old and very rare wines, and for arranging extravagant wine tastings featuring these wines. It has been alleged that Rodenstock is the perpetrator of an elaborate wine fraud. In 1992, a German court found that Rodenstock had "knowingly offered adulterated wine" for sale. On appeal, the matter was settled out of court.
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page
prefLabel
Hardy Rodenstock
related
,
,
  and
source
,
,
  and
source
,
543
a
Concept
altLabel
Southeastern New England (AVA)
  and
New England (disambiguation)
broader
broaderTransitive
definition
The Southeastern New England AVA is an American Viticultural Area that includes portions of thirteen counties in three New England states: Connecticut, Massachusetts, and Rhode Island. The boundaries of the wine appellation include parts of New Haven, New London, and Middlesex counties in Connecticut; Bristol, Newport, Providence, and Washington counties in Rhode Island; and Barnstable, Bristol, Dukes, Nantucket, Norfolk, and Plymouth counties in Massachusetts. The area stretches from just south of Boston, Massachusetts in the east to New London, Connecticut in the west, and includes all of the coastal islands and coastal plain within 15 miles (24 km) of Long Island Sound, Cape Cod, or Massachusetts Bay. The climate in the area is heavily influenced by the nearby presence of the oceanic waters, which moderate the range of temperatures in the vineyards. Most vintners in the area have had the best success with cold-climate Vitis vinifera and French hybrid grape varietals.
exactMatch
lat
41.5
long
-71.5
page
prefLabel
Southeastern New England AVA
related
,
561
a
Concept
altLabel
Martha's Vineyard (disambiguation)
broader
broaderTransitive
definition
The Martha's Vineyard AVA is an American Viticultural Area located in Dukes County, Massachusetts, including all of the land on the islands named Martha's Vineyard and Chappaquiddick Island. These two island are located off the southern Massachusetts coast, surrounded by Vineyard Sound, Nantucket Sound, and the Atlantic Ocean. The creation of the AVA in 1985 was controversial. Objections were lodged by the proprietors of a vineyard in California also named Martha's Vineyard, who felt that the creation of an AVA with the same name would dilute their brand value. Federal regulators ruled in favor of the AVA, citing historical evidence that viticulture has been practiced on the Massachusetts island named Martha's Vineyard since at least 1602. The maritime location helps to create a slightly warmer climate than the nearby coastal regions of Massachusetts, and a growing season that is almost three weeks longer.
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page
prefLabel
Martha's Vineyard AVA
related
,
,
  and
source
,
,
  and
source
,
,
280
a
Concept
altLabel
Connecticut Highlands
broader
broaderTransitive
definition
The Western Connecticut Highlands AVA is an American Viticultural Area that includes all of Litchfield and parts of Fairfield, New Haven, and Hartford counties in Connecticut. The Connecticut Highlands are far enough away from Long Island Sound that there is little of the moderating effect on climate that large bodies of water produce. The region is relatively cool, with a short growing season between mid-May and mid-September. The soil in the area is glacial schist and granite. Local vintners have had the most success with cool climate Vitis vinifera and French hybrid grape varietals.
exactMatch
lat
41.70420074462891
long
-73.22039794921875
page
prefLabel
Western Connecticut Highlands AVA
related
  and
source
,
,
929
a
Concept
altLabel
Brettanomyces lambicus
broader
broaderTransitive
definition
Brettanomyces bruxellensis (the anamorph of Dekkera bruxellensis) is a yeast native to the Senne valley near Brussels, Belgium. It is one of several members of the genus, which was discovered at the Carlsberg brewery in 1904 by N. Hjelte Claussen, who was investigating it as a cause of spoilage in English ales, hence the name. In the wild, it lives on the skins of fruit.
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page
prefLabel
Brettanomyces bruxellensis
related
,
266
a
Concept
altLabel
Dekkera
broader
broaderTransitive
definition
Brettanomyces is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett. " The genus name Dekkera is used interchangeably with Brettanomyces, as it describes the teleomorph or spore forming form of the yeast. The cellular morphology of the yeast can vary from ovoid to long "sausage" shaped cells. The yeast is acidogenic and when grown on glucose rich media produce large amounts of acetic acid. Brettanomyces is important to both the brewing and wine industries due to the sensory compounds it produces. In the wild, Brettanomyces lives on the skins of fruit. The strain Brettanomyces claussenii was discovered at the Carlsberg brewery in 1904 by N. Hjelte Claussen, who was investigating it as a cause of spoilage in English ales. The term Brettanomyces comes from the Greek for "British fungus."
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page
,
,
,
  and
prefLabel
Brettanomyces
related
74
a
Concept
altLabel
Corked
,
Cork rot
,
Corked wine
  and
Cork
broader
broaderTransitive
definition
Cork taint is a broad term referring to a wine fault characterized by a set of undesirable smells or tastes found in a bottle of wine, especially spoilage that can only be detected after bottling, aging and opening. Though modern studies have shown that other factors can also be responsible for taint – including wooden barrels, storage conditions and the transport of corks and wine – the cork is normally considered to be responsible, and a wine found to be tainted on opening is said to be "corked" or "corky". Cork taint can affect wines irrespective of price and quality level. The chief cause of cork taint is the presence of 2,4,6-trichloroanisole (TCA), and/or 2,4,6-tribromoanisole (TBA), in the wine, which in many cases will have been transferred from the cork, but which also can have been transferred through the cork rather than from it. Corked wine containing TCA has a characteristic odor, variously described as resembling a moldy newspaper, wet dog, damp cloth, or damp basement. In almost all cases of corked wine the wine's native aromas are reduced significantly, and a very tainted wine is quite unpalatable, although harmless. While the human threshold for detecting TCA is measured in the single-digit parts per trillion, this can vary by several orders of magnitude depending on an individual's sensitivity. Detection is also complicated by the olfactory system's particularly quick habituation to TCA, making the smell less obvious on each subsequent sniff.
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page
,
  and
prefLabel
Cork taint
related
,
,
,
,
,
,
,
53
a
Concept
definition
Bottle variation is the degree to which different bottles, nominally of the same product, can have different taste, smell, etc. There are many possible causes of bottle variation: variation in the contents prior to packaging variation in the packaging components variation in the product and packaging processes variation in storage, distribution, cold chain, etc.
exactMatch
prefLabel
Bottle variation
related
,
,
1206
a
Concept
altLabel
Premox
broader
broaderTransitive
definition
Premature oxidation, (sometimes shortened to premox, or POx) is a flaw that occurs in white wines, when the presumably ageworthy wine is expected to be in good condition yet is found to be oxidised and often undrinkable. In particular the affliction has received attention in connection to incidents of whites produced in Burgundy. The afflicted vintages are predominantly from the late 1990s, and in particular those of 96, 97 and 98, until 2002. There have also been reports of premature oxidation occurring in wines from Australia, Alsace, Germany, and Bordeaux.
exactMatch
page
prefLabel
Premature oxidation
related
1020
a
Concept
altLabel
Sediment (wine)
,
Wine sediment
,
Sur lies
,
Wine lees
,
Wine sediments
,
Lees (wine)
,
Lee
  and
Lees
broader
broaderTransitive
definition
Lees refers to deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and ageing. The yeast deposits in beer brewing are known as trub. However, yeast deposits from secondary fermentation of beer are referred to as lees. Normally the wine is transferred to another container, leaving this sediment behind. Some wines,, are sometimes aged for a time on the lees (a process known as sur lie), leading to a distinctive yeasty aroma and taste. The lees may be stirred (b?tonage in French) in order to promote uptake of the lees flavour. The lees are an important component in the making of Ripasso where the left-over lees from Amarone are used to impart more flavour and colour to partially-aged Valpolicella. References go as far back as the early translations of Jewish scriptures where the phrase "Wine on the lees" is used in Isaiah 25:6 in the King James version of the Bible.
exactMatch
page
prefLabel
Lees (fermentation)
related
,
,
177
a
Concept
altLabel
Racking (disambiguation)
,
Rack
,
Racked (wine)
  and
Racked
broader
broaderTransitive
definition
Racking is the process of siphoning the wine or beer off the lees into a new, clean barrel or in the case of beer off the trub. Racking allows clarification and aids in stabilization. Wine that is allowed to age on the lees often develops "off-tastes". A racking hose or tubing is used and can be attached to a racking cane to make this task easier. The racking process is repeated several times during the aging of wine. Racking may be referred to using the French term soutirage.
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page
prefLabel
Racking
related
214
a
Concept
broader
593
a
Concept
exactMatch
narrower
,
,
,
,
,
  and
narrowerTransitive
,
161
a
Concept
altLabel
Vin Gris
broader
broaderTransitive
definition
Vin gris is white wine made from red grapes, in particular pinot noir. Pinot noir is a black grape, but can also be used to make ros?, blush wine, or white wine. When the grapes are brought to the winery and crushed, the juice is run off and removed from contact with the skin, leaving the colour and flavour compounds from the skin behind. The juice is then typically fermented in stainless steel tanks before being bottled shortly after, without any aging in oak barrels. Producing a small volume of Vin gris (or ros?) can also be used as a technique to improve Pinot noir. Removing some clear juice increases the concentration of colour and flavour compounds from the skins in the remaining juice intended for making red wine; the resulting ros? is known as a saign?e (bled).
exactMatch
page
prefLabel
Vin gris
related
,
,
,
395
a
Concept
altLabel
C?tes de Toul VDQS
,
C?tes de Toul AOC
  and
Cotes de Toul
broader
broaderTransitive
definition
C?tes de Toul is an Appellation d'Origine Contr?l?e (AOC) for French wine produced in the d?partement of Meurthe-et-Moselle in the Lorraine r?gion. The C?tes de Toul vineyards cover 110 hectares (270 acres) in an area close to Toul, to the west of the city of Nancy. The area of production includes the following communes: Bl?nod-l?s-Toul, Bruley, Bulligny, Charmes-la-C?te, Domgermain, Lucey, Mont-le-Vignoble and Pagney-derri?re-Barine. Annual production is 4,500 hectoliter, corresponding to 600,000 bottles. C?tes de Toul has been classified as an AOC since 1998, when it was promoted from its previous VDQS status. It is the only AOC in Lorraine. Together with the other Lorraine wine designations, Moselle VDQS and Vin de Pays de la Meuse, the produce of the 200 hectares (490 acres) of Lorraine vineyards is often referred to in French as Vins de l'est, "wines of the east". Most C?tes de Toul and other Lorraine wines are consumed in Lorraine itself, with only a small proportion reaching the rest of France and nearby export markets.
exactMatch
page
prefLabel
C?tes de Toul
related
,
,
,
,
503
a
Concept
broader
  and
broaderTransitive
  and
definition
The following is a list of French wines that are entitled to use the designation Vin D?limit? de Qualit? Sup?rieure (VDQS) on their label, which is the second highest category out of four. Other French wines are concerned by other designations, such as "Appellation d'Origine Contr?l?e wines (AOC)", "Vin de pays" or "Vin de table". The VDQS category is set to be abolished by December 31, 2011. Existing VDQS wines will either be promoted to AOC or demoted to Vin de pays/IGP.
exactMatch
page
prefLabel
List of VDQS wines
related
546
a
Concept
altLabel
Appellation d'Origine Vin de Qualit? Sup?rieure
,
VDQS
,
Appellation d'Origine Vin D?limit? de Qualit? Sup?rieure
,
Appellation d'origine vin d?limit? de qualit? sup?rieure
,
Vin Delimite de Qualite Superieure
,
AOVDQS
,
Vin d?limit? de qualit? sup?rieure
  and
Vin D?limit? de Qualit? Superieure
broader
broaderTransitive
definition
Vin D?limit? de Qualit? Sup?rieure ("Delimited Wine of Superior Quality"), usually abbreviated as VDQS, is the second highest category of French wine, below Appellation d'Origine Contr?l?e (AOC) in rank, but above Vin de pays (country wine). VDQS is sometimes written as AOVDQS, with AO standing for Appellation d'Origine. VDQS wines are subject to restrictions on yield and vine variety, among others. There are relatively few VDQS, as they typically move onto AOC status after a number of years, so VDQS represents a small part of the total French wine production. In 2005, VDQS wines made up 0.9% of the total wine production, which meant 409,472 hectoliter. 42.3% of the VDQS wines produced in that year were white, with 57.7% being either red or ros?. By 2011, the VDQS category will be eliminated altogether.
exactMatch
page
prefLabel
Vin D?limit? de Qualit? Sup?rieure
related
,
552
a
Concept
altLabel
Tursan VDQS
broader
broaderTransitive
definition
Tursan is a Vin d?limit? de qualit? sup?rieure (VDQS) for wine in South West France since 1958 (decree of 11/07/1958, latest modified 26/02/2003).
exactMatch
page
prefLabel
Tursan
related
  and
source
,
438
a
Concept
altLabel
C?tes de Buzet AOC
,
Buzet (AOC)
,
Buzet wine
  and
C?tes de Buzet
broader
broaderTransitive
definition
Buzet is an Appellation d'Origine Contr?l?e (AOC) for wine in South West France, in the department of Lot-et-Garonne.
exactMatch
page
prefLabel
Buzet AOC
related
,
,
  and
source
,
,
,
498
a
Concept
altLabel
Saint-Chinian (AOC)
,
Saint-Chinian wine
  and
Saint Chinian AOC
broader
broaderTransitive
definition
Saint-Chinian is an Appellation d'origine contr?l?e (AOC) in the Languedoc-Roussillon wine region in France and is named after Saint-Chinian.
exactMatch
page
prefLabel
Saint-Chinian AOC
related
,
,
,
575
a
Concept
altLabel
Faug?res
,
Faug?res (AOC)
,
Faugeres AOC
  and
Coteaux du Languedoc-Faug?res
broader
broaderTransitive
definition
Faug?res is an Appellation d'origine contr?l?e (AOC) in the Languedoc-Roussillon wine region in France and is named after Faug?res. It is also known as Coteaux-du-Languedoc Faug?res and lies 20 km northwest of B?ziers, on the hills of H?rault. It is a local classification within the Coteaux-du-Languedoc AOC.
exactMatch
page
  and
prefLabel
Faug?res AOC
related
,
,
,
  and
source
,
,
  and
334
a
Concept
altLabel
Languedoc-Roussilon
,
Languedoc-Rousillon
,
Llenguadoc-Rossell?
,
Languedoc-Roussillon Region
,
Llenguadoc-Rossello
,
Roussillon (disambiguation)
,
Sud de France
  and
Languedoc Roussillon
broader
broaderTransitive
definition
Languedoc-Roussillon is one of the 27 regions of France. It comprises five departments, and borders the other French regions of Provence-Alpes-C?te d'Azur, Rh?ne-Alpes, Auvergne, Midi-Pyr?n?es on the one side, and Spain, Andorra and the Mediterranean sea on the other side.
exactMatch
lat
43.66666793823242
long
3.166666746139526
page
,
,
,
,
  and
prefLabel
Languedoc-Roussillon
related
201
a
Concept
altLabel
Corbi?res (disambiguation)
,
Corbieres (AOC)
,
Corbi?res (AOC)
,
Corbi?res wine
  and
Corbieres AOC
broader
broaderTransitive
definition
Corbi?res is an Appellation d'origine contr?l?e (AOC) for wine in the Languedoc-Roussillon, and it is this region's largest AOC, responsible for 46 per cent of the region's AOC wine production in 2005. Red wine dominates the production in Corbi?res with almost 95 per cent, with 3.5 per cent ros? wine and 2 per cent white wine making up the balance. Carignan is the most common grape variety. The AOC was created in 1985, covers 13,500 hectares (33,000 acres) of vineyards and produces an average of 554 000 hectoliter of wine per year, corresponding to 74 million bottles. Due to its size and geography, Corbi?res encompasses an enormous variety of soil types and microclimates. The wines from the region tend to be just as varied as the terroir. The region also experiences widely varied winds. The dry, Atlantic vent Cers frequently brings cold weather from the northwest while the area is normally under the influence of the warm, Mediterranean vent Marin.
exactMatch
page
  and
prefLabel
Corbi?res AOC
related
,
,
,
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source
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623
a
Concept
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Minervois (AOC)
  and
Minervois
broader
broaderTransitive
definition
Minervois is an AOC in the Languedoc-Roussillon wine region. The red wines of the Minervois appellation are produced from Carignan (which can account for no more than 40% of the blend), Grenache, Lladoner Pelut, Mourvedre, and Syrah grapes. The white wines (which are less prevalent) include varietals such as Viognier, Marsanne, Roussanne, Maccabeu, Bourboulenc, Rolle, Clairette and Muscat. AOC regulations require the wine to be blended, so single varietals are necessarily Vin de Pays. Historically, the region's capital has been the village of Minerve.
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Minervois AOC
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968
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Concept
broader
broaderTransitive
definition
Frontignan la Peyrade is a commune in the H?rault department in southern France. Frontignan is renowned for its AOC wine, the Muscat de Frontignan, a sweet wine made solely from the Muscat grape variety.
exactMatch
lat
43.44833374023438
long
3.756111145019531
page
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prefLabel
Frontignan
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,
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source
,
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608
a
Concept
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Costi?res du Gard AOC
,
Costi?res de N?mes
,
N?mes AOC
,
Costieres de Nimes AOC
,
Costi?res du Gard
,
Costieres de nimes
,
Nimes AOC
  and
Costi?res du Gard VDQS
broader
broaderTransitive
definition
|caption=}}} |label1=Official name |data1=Costi?res de N?mes}}} |label2=Other names |data2=}}} |label3=Appellation type |data3=Appelation d'origine contr?l?e}}} |label4=Year established |data4=1986}}} |label5=Years of wine industry |data5=over 2,000}}} |label6=Country |data6=France}}} |label7=Part of |data7=Rh?ne Valley}}} |label8=Other regions in }|{{{part of}}}|vicinity}} |data8=C?tes du Rh?ne, right bank. Coteaux du Languedoc}}} |label9=Sub-regions |data9=}}} |label10=Location |data10=}}} |label12=Climate region |data12=mediterranean}}} |label13=Soil conditions |data13=quartzite pebbel with alluvia}}} |label14=Total area (ha) |data14=over 10,000 }}} |label15=Planted area (ha) |data15=4,185}}} |label16=Yield (hl/ha) |data16=60}}} |label17=Yield (hl) |data17=222,540}}} |label18=No. of vineyards |data18=}}} |label19=Grapes produced |data19=red/ros?: Syrah, Grenache, Mourv?dre, carignan, Cinsault. white: Grenache blanc, Marsanne, Rousanne, Clairette, Bourboulenc, Maccabeo, Rolle}}} |label20=Varietals produced |data20=}}} |label21=No. of wineries |data21=}}} |label22=Wine produced |data22=red, white, ros?}}} |label23=Official designation(s) |data23=}}} |label24=Data |data24=2005}}} |label25=Key |data25=ha: hectares, hl: hectolitres, hl/ha: hectolitres per hectare}}} | }} Costi?res de N?mes is an Appellation d'Origine Contr?l?e (AOC) for wines that are produced in an area between the ancient city of N?mes and the western Rh?ne delta, in the French department of the Gard. Formerly part of the Languedoc region of France, as the wines more resemble those of the Rh?ne valley in character than of the Languedoc, it is now part of the Rhone wine area and administered by the Rh?ne Wine committee which has its headquarters in Avignon.
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page
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Costi?res de N?mes AOC
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1195
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Concept
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Fitou (AOC)
broader
broaderTransitive
definition
Fitou is a large French wine appellation in Languedoc-Roussillon, France. The dominant vine variety is Carignan which has to constitute 40% of any blend. Grenache, Lladoner Pelut (the 'hairy' Grenache, Mourv?dre and Syrah are also often blended with it. These wines are made for drinking young, and tend to be tannic with fresh forest fruit flavours. Muscat de Rivesaltes AOC, a vin doux naturel, also comes from the region
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page
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Fitou AOC
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source
source
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863
a
Concept
altLabel
Cru
definition
Cru is a French wine term which means "growth place". More specifically, cru is often used to indicate a specifically named growth place, rather than any vineyard. The term is also used to refer to the produce of such a growth place, i.e. , the wine. The term cru is often used within classification of French wine. By implication, a wine that displays (or is allowed to display) the name of its cru on its wine label is supposed to be a terroir wine characteristic of this cru. The terms Premier Cru and Grand Cru are often translated into English as First Growth and Great Growth.
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Cru (wine)
related
,
931
a
Concept
altLabel
Premier Grand Cru Class?
,
Premier grand cru class?
,
Classification
,
Classification of Saint-?milion wines
,
Saint-?milion Grand Cru
  and
Classification of Saint-Emilion wine
broader
broaderTransitive
definition
In 1955 the wines of Saint-?milion in the wine-growing region of Bordeaux were classified. Unlike the Bordeaux Wine Official Classification of 1855 covering wines from the Medoc and Graves regions, the Saint-?milion list is updated every 10 years or so. Following the initial classification, the list was updated in 1969, 1986, 1996 and most recently in 2006. However the 2006 classification was declared invalid following a series of legal actions, and the 1996 version of the classification has been reinstated for the vintages from 2006 to 2009. The region's Syndicat Viticole started planning for a classification of St. -?milion wine in 1930, but it was not until October 7, 1954 that the principles behind the classification became official when the INAO agreed to take responsibility for handling the classification. The first list of classified St. -?milion estates was published on June 16, 1955, and was amended on August 7 and October 18, 1958. The original list contained 12 Premier grands crus class?s and 63 Grands crus class?s.
exactMatch
page
prefLabel
Classification of Saint-?milion wine
related
718
a
Concept
altLabel
M?doc 1855
,
1855 Bordeaux classification
,
M?doc Classification of 1855
,
1855 Classification
,
Classification of Bordeaux
,
Bordeaux 1855
,
Classified bordeaux
,
Classification bordeaux
,
Medoc classification of 1855
,
Classification of 1855
,
Grand cru classe en 1855
,
Medoc 1855
,
Crus Class?s
,
1855 bordeaux
,
Official 1855 classification
,
Medoc Classification of 1855
,
Classification
,
1855 classification
,
Crus Classes
,
1855 classification of Bordeaux
,
Bordeaux (disambiguation)
,
Classified Bordeaux estates
,
Medoc classification
,
M?doc classification
,
Classification (Bordeaux)
,
M?doc classification of 1855
,
Bordeaux 1855 classification
  and
Bordeaux classification
broader
broaderTransitive
definition
For the 1855 Exposition Universelle de Paris, Emperor Napoleon III requested a classification system for France's best Bordeaux wines which were to be on display for visitors from around the world. Brokers from the wine industry ranked the wines according to a ch?teau's reputation and trading price, which at that time was directly related to quality. The result was the Bordeaux Wine Official Classification of 1855. The wines were ranked in importance from first to fifth growths. All of the red wines that made it on the list came from the M?doc region except for one: Ch?teau Haut-Brion from Graves. The white wines, then of much less importance than red wine, were limited to the sweet varieties of Sauternes and Barsac and were ranked only from first great growth to second growth.
exactMatch
page
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prefLabel
Bordeaux Wine Official Classification of 1855
related
,
,
256
a
Concept
altLabel
Graves sup?rieures
,
Graves wine
,
Graves Sup?rieures
,
Graves (disambiguation)
,
Graves Superieures AOC
,
Graves AOC
  and
Graves Sup?rieures AOC
broader
broaderTransitive
definition
Graves is an important subregion of the Bordeaux wine region. Graves is situated on the left bank of the Garonne river, in the upstream part of the region, southeast of the city Bordeaux and stretch over 50 kilometres (31 mi). Graves is the only Bordeaux subregion which is famed for all three of Bordeaux' three main wine types?reds, dry whites and sweet wines?although red wines dominate the total production. Graves AOC is also the name of one Appellation d'origine contr?l?e (AOC) which covers most, but not all of the Graves sub-region. The area encompasses villages including Sauternes, Pessac, Talence, L?ognan, Martillac, Saint-Morillon, and Portets. The name Graves derives from its intensely gravelly soil. The soil is the result of glaciers from the Ice Age which also left white quartz deposits that can still be found in the soil of some of the top wine making estates.
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page
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Graves
related
,
737
a
Concept
altLabel
Lichine
,
Lichine classification
  and
Classification des Grands Crus Rouges de Bordeaux
definition
In considering the Bordeaux Wine Official Classification of 1855, Alexis Lichine held the opinion that the list, some hundred years after the selection was made, no longer expressed the whole truth concerning the ranking of Bordeaux wine. Working for a reevaluation and change of structure of the classification of Bordeaux estates, he ended up spending much of his professional life on a campaign that lasted more than thirty years to accomplish a revision. Having published his Classification des Grands Crus Rouges de Bordeaux in 1962, with several revisions over the following years, Lichine came to be viewed as "the doyen of unofficial classification compilers".
exactMatch
prefLabel
Alexis Lichine's classification of Bordeaux wine
related
936
a
Concept
altLabel
Saint-?milion (wine)
,
St-Emilion (wine)
,
St-?milion AOC
,
Saint-?milion (AOC)
,
Saint-Emilion AOC
  and
Saint-?milion wine
broader
broaderTransitive
definition
Saint-?milion is an Appellation d'origine contr?l?e (AOC) for wine in the Bordeaux wine region of France, where it is situated in the Libourne subregion on the right bank of the Dordogne. Saint-?milion is registered as a world heritage by UNESCO, the United Nations Educational, Scientific and Cultural Organization. Its 5,400 hectares (13,000 acres) represent 67.5% of the total area of wine-producing communes and 6% of the total Bordeaux vineyard. The wines of Saint-?milion are typically blended from different grape varieties, the three main ones being Merlot (60% of the blend), Cabernet Franc (nearly 30%) and Cabernet Sauvignon (around 10%).
exactMatch
page
prefLabel
Saint-?milion AOC
related
,
352
a
Concept
altLabel
Lussac-Saint-Emilion
  and
Lussac-Saint-?milion AOC
broader
broaderTransitive
definition
Lussac-Saint-?milion is an Appellation d'origine contr?l?e (AOC) for red wine situated in the Bordeaux wine region. The appellation is located on the right bank of the Garonne and Dordogne rivers, about 45 kilometres (28 mi) from city of Bordeaux or 9 kilometres (5.6 mi) from the medieval village of Saint-?milion. It is one of the so-called "Saint-?milion satellites" situated around the appellation Saint-?milion AOC itself.
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page
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Lussac-Saint-?milion
related
198
a
Concept
altLabel
Saint-Georges Saint-?milion
,
St-Georges-Saint-?milion
,
Saint-Georges-Saint-Emilion
,
Saint-Georges-Saint-?milion AOC
  and
Saint-Georges-Saint-?milion (AOC)
broader
broaderTransitive
definition
Saint-Georges-Saint-?milion is an Appellation d'origine contr?l?e (AOC) for wine in the Bordeaux wine region of France, where it is situated in the Libourne subregion on the right bank of the Dordogne. It was granted AOC status on 14 November 1936, and the AOC designation granted to the wines which have been harvested on the land of the Saint-Georges-Saint-?milion hamlet, which is part of Montagne commune. 192 hectares (470 acres) of vine planted areas belonged to the appellation in 2005, with a production of 9,333 hl. Saint-Georges-Saint-?milion only produces red wine, and nearly all of the grape varieties from Bordeaux can be and are used, such as Cabernet Sauvignon, Cabernet Franc, Merlot, C?t, etc. , although it is Merlot that is used most often. The appellation is in an area, north of Saint-?milion, on the right bank of the river Barbanne and is included in the vineyard of Montagne. With the vineyards of Lussac-Saint-?milion, Montagne-Saint-?milion and Puisseguin-Saint-?milion, it forms part of the "satellites" of Saint-?milion. The base yield is fixed at 45 hl/hectare with a limit of 20%. Before the chaptalization and concentration process, the must (the residue of grapes, after the juice has been extracted) must contain a minimum of 187g/l of natural sugar. After fermentation, the wine must have a minimum alcohol level of 11% vol.
exactMatch
page
prefLabel
Saint-Georges-Saint-?milion
related
,
,
,
,
940
a
Concept
altLabel
Montagne-Saint-?milion (AOC)
,
Montagne-Saint-Emilion
,
Montagne-Saint-?milion AOC
  and
Montagne Saint-?milion
broader
broaderTransitive
definition
Montagne-Saint-?milion is an Appellation d'origine contr?l?e (AOC) for wine in the Bordeaux wine region of France, where it is situated in the Libourne subregion on the right bank of the Dordogne. It was granted AOC status on 14 November 1936, and the AOC designation granted to the wines which have been harvested on the land of the Montagne commune or in its hamlets, Parsac and Saint-Georges. 1,570 hectares (3,900 acres) of vine planted areas have belonged to the appellation in 2005, with a production of 74,130 hl. Montagne-Saint-?milion only produces red wine, and nearly all of the grape varieties from Bordeaux can be and are used, such as Cabernet Sauvignon, Cabernet Franc, Merlot, C?t, etc. , although it is Merlot that is used most often. The vineyard of Montagne can be found northeast of Saint-?milion, on the right bank of the Barbonne. It forms part of the "satellites" of the Saint-?milion vineyard along with the vineyards of Lussac-Saint-?milion, Saint-Georges-Saint-?milion and Puisseguin-Saint-?milion. The base yield is fixed at 45 hl/hectare with a limit of 20%. Before the chaptalization and concentration process, the must (the residue of grapes, after the juice has been extracted) must contain a minimum of 187g/l of natural sugar. After fermentation, the wine must have a minimum alcohol level of 11% vol.
exactMatch
page
prefLabel
Montagne-Saint-?milion
related
,
,
,
,
,
127
a
Concept
altLabel
Puisseguin Saint-?milion
,
Puisseguin-Saint-Emilion
,
Puisseguin-Saint-?milion AOC
  and
Puisseguin-Saint-?milion (AOC)
broader
broaderTransitive
definition
Puisseguin-Saint-?milion is an Appellation d'origine contr?l?e (AOC) for wine in the Bordeaux wine region of France, where it is situated in the Libourne subregion on the right bank of the Dordogne. It was granted AOC status on 14 November 1936, and the AOC designation granted to the wines which have been harvested on the land of the Puisseguin commune. 753 hectares (1,860 acres) of vine planted areas have belonged to the appellation in 2005, with a production of 34,648 hl. Puisseguin-Saint-?milion only produces red wine, and nearly all of the grape varieties from Bordeaux can be and are used, such as Cabernet Sauvignon, Cabernet Franc, Merlot, C?t, etc. , although it is Merlot that is used most often. Like the vineyards of Montagne, the vineyards of Puisseguin are located in the area northeast of Saint-?milion on the right bank of the Barbanne. Together with Lussac-Saint-?milion, Saint-Georges-Saint-?milion and Montagne-Saint-?milion, it is one of the "satellites" of Saint-?milion. The base yield is fixed at 45 hl/hectare with a limit of 20%. Before the chaptalization and concentration process, the must (the residue of grapes, after the juice has been extracted) must contain a minimum of 187g/l of natural sugar. After fermentation, the wine must have a minimum alcohol level of 11% vol.
exactMatch
page
prefLabel
Puisseguin-Saint-?milion
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source
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source
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  and
source
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source
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,
,
,
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920
a
Concept
altLabel
Haute Montravel
,
C?tes de Bergerac Blanc
,
Bergerac sec
,
C?tes de Bergerac
,
C?tes de Bergerac Rouge
,
Bergerac rouge
,
Montravel Rouge
,
Bergerac (AOC)
,
Bergerac AOC
,
C?tes de Montravel
,
Bergerac ros?
  and
Montravel AOC
broader
broaderTransitive
definition
The Bergerac wine-growing region is a subregion of South West France, is located around the town of Bergerac in the Dordogne department, and comprises 93 communes. Its boundaries correspond more or less with those of the Arrondissement of Bergerac and it is located immediately east of the Bordeaux wine region. 1,200 wine-growers cultivate an area of 12,000 hectares (30,000 acres). The Bergerac area contains 13 Appellations d'origine contr?l?es (AOCs) for red, white (dry, medium-sweet and sweet), and ros? wines. The vineyards extend across the southern part of the Dordogne department, the Arrondissement (urban district) of Bergerac. Bergerac soil also features excellent drainage as a result of its proximity to the Dordogne River. Approximately fifteen percent of Bergerac AOC wine is sold outside of France, mainly to Great Britain, Belgium, Germany and the Netherlands.
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Bergerac wine
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823
a
Concept
broader
broaderTransitive
definition
Saussignac is a wine appellation in South West France. The Saussignac AOC is used exclusively for a sweet white dessert wine, similar to Monbazillac but a little drier. The grapes used are generally S?millon grapes which have been affected by Botrytis cinerea. To qualify for the appellation, the grapes must be grown, and the wine produced, in the four communes of Saussignac, Razac-de-Saussignac, Monestier and Gageac-Rouillac. A fundamental difference between Saussignac and all other sweet or late-harvest wines is that Chaptalization, or the addition of sugar, is forbidden under the rules of the AOC.
exactMatch
lat
44.81666564941406
long
0.3333333432674408
page
prefLabel
Saussignac AOC
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source
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724
a
Concept
altLabel
First Great Growth
,
First growth
,
Premier cru
,
First growths
,
First Growths
  and
Grand Premier Cru
definition
First Growth status refers to a classification of wines primarily from the Bordeaux region of France.
exactMatch
prefLabel
First Growth
related
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763
a
Concept
altLabel
Conterno
,
Cascina Francia
,
Monfortino
,
Roberto Conterno
,
Conterno Monfortino
,
Barolo Monfortino
  and
Giovanni Conterno
definition
Giacomo Conterno is an Italian wine producer from the Piemonte region in the district of Langhe. From a winery located in Monforte d'Alba, the Barolo and Barbera wines are made by traditionalist methods and are widely considered among the finest produced in the Barolo zone.
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prefLabel
Giacomo Conterno
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source
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760
a
Concept
altLabel
Giacosa
,
Azienda Agricola Falletto
,
Casa Vinicola Bruno Giacosa
,
Giacosa (wine)
  and
Giacosa wine
definition
Casa Vinicola Bruno Giacosa, in tandem with the label Azienda Agricola Falletto (di Bruno Giacosa), is an Italian wine producer from the Piemonte region in the district of Langhe situated in Neive, who produces a number of Barbaresco and Barolo wines, as well as other bottlings of Arneis, Barbera, Dolcetto and a sparkling wine. In terms of the production of Nebbiolo, Giacosa is considered a traditionalist. He has been described as the "Genius of Neive".
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Bruno Giacosa
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source
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1037
a
Concept
altLabel
Classification of graves wine
,
Graves classification
  and
Classification
broader
broaderTransitive
definition
The wines of Graves in the wine-growing region of Bordeaux were classified in 1953 by a jury appointed by Institute Nacional des Appellations d'Origine, and approved by the Minister of Agriculture in August of that year. The selection was revised with a few additions in February 1959. The classification concerns both red and white wines, and all chateaux belong to the appellation Pessac-L?ognan, which eventually came into effect on September 9, 1987.
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page
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prefLabel
Classification of Graves wine
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691
a
Concept
altLabel
Second wines
,
Second Wine
,
Second label
,
Second (wine)
  and
Second vin
definition
Second wine (or second label; in French Second vin) is a term commonly associated with Bordeaux wine to refer to a second label wine made from cuvee not selected for use in the Grand vin or first label. Depending on the house winemaking style, individual plots of a vineyard may be selected, often those of the youngest vines, and fermented separately with the best performing barrels being chosen for the house's top wine with the other barrels being bottled under a separate label and sold for a lower price than the Grand vin. In less favorable vintages, an estate may choose to release only a second label wine rather than to release a smaller than normal quantity of its Grand vin or a wine that would not be consistent with past vintages under that name. The practice has its roots in the 18th century but became more commercially prominent in the 1980s when consumers discovered these wines as a more affordable way to drink the product of a First growth or classified Bordeaux estate without paying the premium for the estate's label and classification. From the producer's point of view, a second wine allows the winery to use a stricter selection for its Grand Vin, while still capitalising on its name and distribution channels in selling the second wine, which will be much more profitable than selling off lesser wine "anonymously" to be used in e.g. negociant bulk bottlings.
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Second wine
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759
a
Concept
altLabel
Bibi Graetz
,
Colore di Testamatta
,
Testamatta
,
Soffocone
,
Soffocone di Vincigliata
  and
Casamatta
definition
Azienda Agricola Testamatta is an Italian winery run by Bibi Graetz, a winemaker of artist background from Italian/Norwegian heritage, who produces several Tuscan wines from vineyards located in the hills of Fiesole that overlook the city of Florence. Graetz has been described as a "cool winemaker" and "one of the rising young stars in Tuscany". The wines are all classified as Toscana IGT.
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Azienda Agricola Testamatta
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255
a
Concept
altLabel
Liv-ex Bordeaux Classification
,
Liv-ex Classification
  and
Classification
definition
The Liv-ex Bordeaux Classification is a classification of Bordeaux wine compiled by the British internet and phone-based wine exchange, London International Vintners Exchange (Liv-ex) in March 2009, with an aim to recreate the Bordeaux Wine Official Classification of 1855 in a modern economic context, 154 years after the original compilation. Based entirely on the level of prices, with the criteria of wines to be from the Left Bank and be produced in quantities of more than 2,000 cases, and not taking into account any second wines, the Liv-ex classification lists 60 estates, one fewer than that of 1855. The tiers were sectioned by the First Growths in the range of ?2,000 a case and above, the Second Growths from ?500 to ?2,000, the Third Growths from ?300 to ?500, the Fourth Growths from ?250 to ?300 and the Fifth Growths from ?200 to ?250. The price averages were calculated from the period 2003?2007. Among the chief differences from the 1885 classification is the placement of Ch?teau La Mission Haut-Brion among the First Growths, Ch?teau Lynch-Bages elevated from the fifth tier to the second, Ch?teau Palmer promoted a tier to become the top Second Growth, and while there are nine additions to the list, ten wines are removed. Jack Hibberd of Liv-ex stated that the second wines of the estates were a complicating factor, "They obviously didn?t exist in 1855, so we decided to classify each property on the basis of their first wine. It is interesting to note, however, that if they were included as separate chateaux, 12 would make the cut, with Carruades de Lafite and Forts de Latour reaching the level of second growths."
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The Liv-ex Bordeaux Classification
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source
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1032
a
Concept
altLabel
St.-Julien AOC
  and
St-Julien AOC
broader
broaderTransitive
definition
Saint-Julien is an Appellation d'Origine Contr?l?e (AOC) for red wine in the Bordeaux region, located in the M?doc subregion. It takes its name from the commune Saint-Julien-Beychevelle and is one of the six communal appellations in M?doc. A number of classified (Grand Cru Class?) Bordeaux estates are located within the appellation.
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Saint-Julien AOC
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source
source
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source
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1056
a
Concept
altLabel
MW
,
Master of Wine (MW)
,
Institute of Masters of Wine
,
Master of wine
,
Masters of wine
  and
Masters of Wine
definition
Master of Wine (MW) is a qualification (i.e. not an academic degree) issued by The Institute of Masters of Wine in the United Kingdom. The MW qualification is generally regarded in the wine industry as one of the highest standards of professional knowledge. The institute was founded in 1955, but the MW examinations were first arranged in 1953 by the Worshipful Company of Vintners and the Wine and Spirits Association.
exactMatch
prefLabel
Master of Wine
related
549
a
Concept
broader
broaderTransitive
definition
Cape Wine Master (CWM) is the highest formal qualification in the South African wine industry. CWMs belong to the Institute of Cape Wine Masters (ICWM), which was formed in 1984, and administrates tastings and other wine events, provides information and access to specialist advice for the wine industry. CWMs are active in the wine industry as wine judges, wine educators, wine makers, marketing and sales and administration.
exactMatch
page
prefLabel
Cape Wine Master
related
source
,
1052
a
Concept
altLabel
IWC
broader
broaderTransitive
definition
The International Wine Challenge (IWC) is an annual wine competition. The International Wine Challenge (IWC) assesses every wine blind and judges each for its faithfulness to variety, region and vintage. Every wine is assessed independently of its price. Value for money awards are made after the wine has been judged for quality The London IWC now has over 9,000 entries. The results of the competition are published on the International Wine Challenge website in May, in trade bi-weekly magazine Harpers Wine & Spirit Trade Review and the World's Best Wines Guide.
exactMatch
page
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prefLabel
International Wine Challenge
related
34
a
Concept
broader
broaderTransitive
definition
The Wine Society is the world's oldest wine club having been founded at the Royal Albert Hall in London on 4 August 1874. The Wine Society was created and still operates as a co-operative with each member owning one share. The Wine Society continues to be owned solely by its members and trades only with them.
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page
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Wine Society
related
,
,
  and
source
,
,
  and
532
a
Concept
altLabel
Oxford university wine society
  and
Ouws
broader
broaderTransitive
definition
The Oxford University Wine Society (OUWS) is a large and sociable student society based at the University of Oxford, England. It was founded in 1999 by Edward Fitzgerald.
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page
prefLabel
Oxford University Wine Society
related
257
a
Concept
broader
broaderTransitive
definition
The Varsity Blind Wine Tasting Match is an annual competition in blind wine tasting between the blind tasting teams of the Oxford University Blind Wine Tasting Society and the Cambridge University Blind Wine Tasting Society. It is sponsored by Champagne house Pol Roger and the current convenor is James Simpson, Master of Wine (MW). The winning team wins a trip to ?pernay, France, to visit the vineyards of Pol Roger and compete in an international tasting match against a French university, plus a bottle of vintage Pol Roger each. The taster with the highest individual score wins a magnum of Pol Roger's top cuvee, Sir Winston Churchill. The reserve taster with the higher score wins a subscription to Decanter Magazine. The losing team each wins a bottle of Non Vintage Pol Roger.
exactMatch
page
prefLabel
Varsity blind wine tasting match
related
,
939
a
Concept
altLabel
Pol Roger et Cie
broader
broaderTransitive
definition
Champagne Pol Roger (founded 1849) is a notable producer of champagne. The brand is still owned and run by the descendants of Pol Roger. Based around the town of ?pernay in the Champagne region, the house annually produces around 110,000 cases of sparkling wine. Pol Roger was born on December 24, 1831, the son of a lawyer. Beginning as a wholesaler of wine, he sought to start his own champagne house in 1849, with the first growths released in 1853. The owners of Pol Roger are members of the Primum Familiae Vini.
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page
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prefLabel
Pol Roger
related
,
,
,
,
867
a
Concept
altLabel
Ayala
,
Ayala (champagne)
  and
Ayala (Champagne)
broader
broaderTransitive
definition
Ayala & Co. is a Champagne producer based in the Ay region of Champagne. The house, founded in 1860, produces both vintage and non-vintage cuvee. It is currently being managed by Thierry Budin, a member of the Pol Roger family and former head of Perrier Jou?t.
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page
prefLabel
Ayala & Co.
related
,
,
,
  and
source
,
  and
source
,
  and
source
  and
source
source
,
,
205
a
Concept
altLabel
Fill levels wine
,
Ullage wine
  and
Topping up wine
broader
broaderTransitive
definition
Ullage (from the French ouillage) is a winemaking term that has several meanings but most commonly refers to the headspace of air between wine and the top of the container that it is in. It can also refer to the process of evaporation that creates the headspace itself or it can be used as a past tense verb to describe a wine barrel or bottle that has gone through the evaporation process (to be ullaged, etc). The headspace of air is a mixture mostly of alcohol and water vapors with carbon dioxide that is a by-product of the fermentation process. In containers that are not completely air-tight, oxygen can also seep into this space. While some oxygen is beneficial to the aging process of wine, excessive amounts can lead to oxidation and other various wine faults. This is why wine in the barrels is regularly "topped up" and refilled to the top with wine in order to minimize the head space. In the bottle, the ullage or "fill level" of the wine can be an important indicator of the kind of care and storage conditions that the wine was kept in. After-market resellers and wine auction houses will often inspect the ullage levels of older vintages to determine the potential quality and value of wine.
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page
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Ullage (wine)
related
,
,
,
,
,
,
,
,
,
  and
12
a
Concept
altLabel
Acetobacteria
,
Acetobacter peroxidans
,
Xylinum
,
Acetobacter xylinum
  and
Bacterium xylinum
broader
broaderTransitive
definition
Acetobacter is a genus of acetic acid bacteria characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. There are several species within this genus, and there are other bacteria capable of forming acetic acid under various conditions; but all of the Acetobacter are known by this characteristic ability. Acetobacter are of particular importance commercially, because: they are used in the production of vinegar (intentionally converting the ethanol in the wine to acetic acid); they can destroy wine which they infect by producing excessive amounts of acetic acid or ethyl acetate, both of which can render the wine unpalatable; they are used to intentionally acidify beer during long maturation periods in the production of traditional Flemish Sour Ales; A. xylinus is the main source of microbial cellulose. The growth of Acetobacter in wine can be suppressed through effective sanitation, by complete exclusion of air from wine in storage, and by the use of moderate amounts of sulfur dioxide in the wine as a preservative. Acetobacter can be easily distinguished in the laboratory by their growth of colonies on a medium containing about 7% ethanol, and enough calcium carbonate to render the medium partially opaque. When Acetobacter colonies form enough acetic acid from the ethanol, the calcium carbonate around the colonies dissolves, forming a very distinct clear zone.
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page
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Acetobacter
related
855
a
Concept
altLabel
Acetic (acid)
,
Acetic acids
,
Acetyl hydroxide
,
Glacial acetic acid
,
CH3CO2H
,
Ascetic acid
,
Acetic Acid
,
ATC code S02AA10
,
ATC code G01AD02
,
HAc
,
ATCvet code QS02AA10
,
Ethylic acid
,
Ethanoic Acid
,
Methanecarboxylic acid
,
CH3COOH
,
Acetic
,
Hydrogen acetate
,
AcOH
,
ATCvet code QG01AD02
,
Ethanoic acid
,
Methane carbon dioxide
  and
HC2H3O2
broader
broaderTransitive
580
a
Concept
broader
broaderTransitive
359
a
Concept
broader
broaderTransitive
exactMatch
narrower
,
951
a
Concept
altLabel
2-(1H-indol-3-yl)ethanol
,
526-55-6
,
C10H11NO
,
Indole-3-ethanol
,
3-indole ethyl alcohol
  and
3-indole ethanol
broader
broaderTransitive
definition
Tryptophol is a chemical compound that induces sleep in humans. It is formed in the liver after disulfiram treatment. It is also produced by the trypanosomal parasite in sleeping sickness. It is also found in wine as a secondary product of alcoholic fermentation. It has been first described by Felix Ehrlich in 1912. Ehrlich demonstrated that yeast attacks the natural amino acids essentially by splitting off carbon dioxide and re-placing the amino group with hydroxyl. By this reaction, the tryptophane gives rise to tryptophol. It is used in the synthesis of the drug Indoramin.
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page
prefLabel
Tryptophol
source
,
544
a
Concept
altLabel
Wine Chemistry
  and
Wine-chemistry
broader
broaderTransitive
definition
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 3.
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page
prefLabel
Wine chemistry
related
1071
a
Concept
altLabel
Guaiacyl ethane
,
4-ethylguaiacol
,
2-methoxy-4-ethylphenol
,
P-ethylguaiacol
,
4-EG
  and
Homocresol
broader
broaderTransitive
definition
4-Ethylguaiacol, often abbreviated to 4-EG, is a phenolic compound with the molecular formula C9H12O2. It is produced along with 4-ethylphenol (4-EP) in wine and beer by the spoilage yeast Brettanomyces. When it is produced by the yeast to concentrations greater than the sensory threshold of >600 ?g/L, it can contribute bacon, spice, clove, or smoky aromas to the wine. On their own these characters can be quite attractive in a wine, however as the compound usually occurs with 4-EP whose aromas can be more aggressive, the presence of the compound often signifies a wine fault. The stoichiometric ratio in which 4-EP and 4-EG are present can greatly affected the organoleptic properties of the wine.
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page
prefLabel
4-Ethylguaiacol
related
,
479
a
Concept
definition
Organoleptic is an adjective used to refer to the aspects of food or other substances as experienced by the senses, including taste, sight, smell, and touch.
exactMatch
prefLabel
Organoleptic
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,
,
  and
source
,
,
,
616
a
Concept
altLabel
4-EP
,
1-hydroxy-4-ethylbenzene
,
Ethylphenol
,
1-ethyl-4-hydroxybenzene
,
P-ethylphenol
,
4-ethylphenol
,
Para-Ethylphenol
  and
4-hydroxyphenylethane
broader
broaderTransitive
definition
4-Ethylphenol, often abbreviated to 4-EP, is a phenolic compound with the molecular formula C8H10O. In wine and beer it is produced by the spoilage yeast Brettanomyces. When it reaches concentrations greater than the sensory threshold (140 ?g/L) it can give the wine aromas described as barnyard, medicinal, band-aids, and mousy. In certain Belgian beer styles, a high 4-EP level may be desirable; however, very high levels of the compound in wine can render it undrinkable. The level of 4-ethylphenol is roughly proportional to Brettanomyces concentration and activity, and can therefore be used as an indicator of the yeast's presence. There are significant differences between strains of Brettanomyces in their ability to produce 4-ethylphenol.
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page
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4-Ethylphenol
related
,
,
,
,
  and
539
a
Concept
altLabel
4-coumarate
,
P-coumaric acid
,
Coumarate
,
P-Coumaric acid
,
Coumaroyl
,
4-hydroxycinnamic acid
,
Coumaric acids
  and
4-hydroxycinnamate
broader
broaderTransitive
definition
Coumaric acid is a hydroxycinnamic acid, an organic compound that is a hydroxy derivative of cinnamic acid. There are three isomers, o-coumaric acid, m-coumaric acid, and p-coumaric acid, that differ by the position of the hydroxy substitution of the phenyl group. p-Coumaric acid is the most abundant isomer of the three in nature. Together with sinapyl alcohol and coniferyl alcohols, p-coumaric acid is a major component of lignocellulose. It is biosynthesized from cinnamic acid by the action of the P450-dependent enzyme 4-cinnamic acid hydroxylase. p-Coumaric acid can be found in a wide variety of edible plants such as peanuts, tomatoes, carrots, and garlic. It is a crystalline solid that is slightly soluble in water, but well soluble in ethanol and diethyl ether. p-Coumaric acid has antioxidant properties and is believed to reduce the risk of stomach cancer by reducing the formation of carcinogenic nitrosamines.
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page
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Coumaric acid
related
,
412
a
Concept
altLabel
Caffeic (acid)
,
Caffeic acid phenethyl ester
,
Caffeic Acid
,
Caffeic
,
Caffeoyl
,
Caffeic acids
  and
Caffeate
broader
broaderTransitive
definition
Caffeic acid is a hydroxycinnamic acid, a naturally occurring organic compound. This yellow solid consists of both phenolic and acrylic functional groups. It is found in all plants because it is a key intermediate in the biosynthesis of lignin, one of the principal sources of biomass.
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page
prefLabel
Caffeic acid
related
665
a
Concept
altLabel
537-98-4
,
Coniferyl acid
,
3-(4-hydroxy-3-methoxyphenyl)-2-propenoic acid
,
Coniferic acid
,
Trans-ferulic acid
,
Ferulic Acid
,
4-hydroxy-3-methoxycinnamic acid
,
3-(4-hydroxy-3-methoxyphenyl)-ferulic acid
,
(2E)-3-(4-hydroxy-3-methoxyphenyl)-2-propenoic acid
,
Feruloyl
,
(E)-ferulic acid
,
3-methoxy-4-hydroxycinnamic acid
,
4-Hydroxy-3-methoxycinnamic acid
,
Coniferic Acid
,
Ferulate
  and
3-(4-hydroxy-3-methoxyphenyl)acrylic acid
broader
broaderTransitive
definition
Ferulic acid is a hydroxycinnamic acid, a type of organic compound. It is an abundant phenolic phytochemical found in plant cell wall components such as arabinoxylans as covalent side chains. It is related to trans-cinnamic acid. As a component of lignin, ferulic acid is a precursor in the manufacture of other aromatic compounds. The etymology is from Ferula, referring to the giant fennel (Ferula communis).
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page
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Ferulic acid
related
398
a
Concept
altLabel
4,4?,5,5?,6,6?-Hexahydroxydiphenic acid 2,6,2?,6?-dilactone
,
Hexahydroxydiphenic acid dilactone
,
Ellagic (acid)
  and
C14H6O8
broader
  and
broaderTransitive
  and
definition
Ellagic acid is a natural phenol antioxidant found in numerous fruits and vegetables including blackberries, raspberries, strawberries, cranberries, walnuts, pecans, pomegranates, wolfberry and other plant foods. The antiproliferative and antioxidant properties of ellagic acid have spurred preliminary research into the potential health benefits of ellagic acid consumption.
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page
prefLabel
Ellagic acid
related
520
a
Concept
altLabel
Punicalagin
,
C48H28O30
  and
2,3-(S)-hexahydroxydiphenoyl-4,6-(S,S)-gallagyl-D-glucose
broader
broaderTransitive
definition
Punicalagins are tannins, large polyphenol compounds which are isomers of 2,3-(S)-hexahydroxydiphenoyl-4,6-(S,S)-gallagyl-D-glucose, hydrolysable tannins with a molecular weight of 1084. They are found in forms alpha and beta in pomegranates. Punicalagins are the largest molecule found intact in rat plasma after oral ingestion and were found to show no toxic effects in rats who were given a 6% diet of punicalagins for 37 days. Punicalagins are also found to be the major component responsible for pomegranate juice's antioxidant and health benefits. Punicalagins are water soluble and have high bioavailability. They are known to hydrolyze into smaller polyphenols such as ellagic acid in vivo where one potential mechanism is hydrolysis across the mitochondrial membrane of cultured human colon cells. A study in Taiwan showed that punicalagin alpha shows potential as strong cancer suppressors.
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page
prefLabel
Punicalagins
related
,
29
a
Concept
altLabel
Gallagyl
  and
C28H14O18
broader
broaderTransitive
definition
Gallagic acid is a polyphenolic chemical compound that can be found in the ellagitannins, a type of tannin, found in Punica granatum (pomegranate). It is a building block of the corresponding tannin punicalagins, punicalin, punicacortein C and 2-O-galloyl-punicalin.
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page
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Gallagic acid
related
source
,
  and
47
a
Concept
altLabel
1-alpha-O-galloylpunicalagin
  and
C55H32O34
broader
broaderTransitive
definition
Punicalagin alpha is a punicalagin, a type of hydrolysable tannins. A study in Taiwan showed that punicalagin alpha (1-alpha-O-galloylpunicalagin) induced nitric oxide production in a dose-dependent manner in endothelial cells as well as inhibited ERK, JNK and Akt, all of which play roles in cancer growth, so their inhibition points to punicalagins' potential as strong cancer suppressors.
exactMatch
page
prefLabel
Punicalagin alpha
related
source
source
,
,
,
,
95
a
Concept
altLabel
3,4,5,3',4',5'-hexahydroxydiphenate
,
2-(6-carboxylato-2,3,4-trihydroxyphenyl)-3,4,5-trihydroxybenzoate
,
Hexahydroxydiphenoyl
,
Hexahydroxydiphenate
,
3,4,5,3',4',5'-hexahydroxydiphenic acid
,
HHDP
  and
C14H10O10
broader
broaderTransitive
definition
Hexahydroxydiphenic acid is a component of some ellagitannins. Ellagic acid is the dilactone of hexahydroxydiphenic acid.
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page
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Hexahydroxydiphenic acid
related
  and
source
,
,
  and
source
,
,
193
a
Concept
altLabel
Vanilloyl
,
Vanillate
  and
4-hydroxy-m-anisic acid
broader
  and
broaderTransitive
  and
definition
Vanillic acid (4-hydroxy-3-methoxybenzoic acid) is a benzoic acid derivative used as a flavoring agent. It is an oxidized form of vanillin. It is also an intermediate in the production of vanillin from ferulic acid.
exactMatch
page
prefLabel
Vanillic acid
related
  and
source
,
  and
source
,
,
  and
source
,
  and
source
source
  and
source
,
,
,
418
a
Concept
altLabel
Sugar in the wine
,
Sugar content (wine)
,
Sugar in wine
,
Fructose (wine)
,
Sugar levels (wine)
,
Sugar (wine)
,
Sugars in the grape
,
Wine sugars
,
Sugar level (wine)
,
Sugars in the grapes
,
Sugars in the wine
,
Sugar in the grapes
,
Glucose (wine)
,
Sucrose (wine)
,
Sugars wine
,
Sugars (wine)
  and
Grape sugars
broader
broaderTransitive
definition
The sugars in wine grapes are what make winemaking possible. During the process of fermentation, sugars are broken down and converted by yeasts into alcohol and carbon dioxide. Grapes accumulate sugars as they grow on the grapevine through the translocation of sucrose molecules that are produced by photosynthesis from the leaves. During ripening the sucrose molecules are hydrolyzed (inverted) by the enzyme invertase into glucose and fructose. By the time of harvest, between 15-25% of the grape will be composed of simple sugars. Both glucose and fructose are six-carbon sugars but three, four, five and seven-carbon sugars are also present in the grape. Not all sugars are fermentable with sugars like the five-carbon arabinose, rhamnose and xylose still being present in the wine after fermentation. For this reason, no wine is ever fermented completely "dry" (meaning without any residual sugar). Sugar's role in dictating the final alcohol content of the wine (and such its resulting body and mouthfeel) will encourage winemakers to sometimes add sugar during winemaking in a process known as chaptalization in order to boost the alcohol content.
exactMatch
page
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Sugars in wine
related
,
,
,
,
,
,
,
,
,
,
,
,
,
,
  and
source
,
,
  and
source
,
,
  and
narrowerTransitive
396
a
Concept
altLabel
Methoxypyrazine
  and
2-Isobutyl-3-Methoxypyrazine
broader
broaderTransitive
definition
Methoxypyrazines are a class of chemical compounds that produce odors. The odors may be desirable, as in the case of certain wines, or undesirable, as in the case of the Asian Lady Beetle which produces isopropyl methoxy pyrazine (IPMP). They have also been identified as additives in cigarette manufacture. Detection thresholds are very low, typically near 2 parts per trillion (1 ng/L).
exactMatch
page
prefLabel
Methoxypyrazines
source
,
,
,
,
  and
prefLabel
Wine chemistry
source
exactMatch
narrower
,
  and
narrowerTransitive
,
  and
prefLabel
Acids in wine
source
definition
Acetic acid is an organic compound with the chemical formula CH3COOH. It is a colourless liquid that when undiluted is also called glacial acetic acid. As the main component of vinegar, it has a distinctive sour taste and pungent smell. Although it is classified as a weak acid, acetic acid is highly dangerous to skin. Acetic acid is one of the simplest carboxylic acids. It is an important chemical reagent and industrial chemical, mainly used in the production of cellulose acetate mainly for photographic film and polyvinyl acetate for wood glue, as well as synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is used under the food additive code E260 as an acidity regulator and as a condiment. The global demand of acetic acid is around 6.5 million tonnes per year (Mt/a), of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from petrochemical feedstock. Biological sources are of interest but generally uncompetitive. Dilute acetic acid produced by natural fermentation is called vinegar.
exactMatch
page
prefLabel
Acetic acid
related
,
,
,
,
,
,
,
,
,
714
a
Concept
altLabel
AAB
  and
Acetobacteraceae
broader
broaderTransitive
definition
Acetic acid bacteria (AAB) are bacteria that derive their energy from the oxidation of ethanol to acetic acid during fermentation. They are Gram-negative, aerobic, rod-shaped bacteria. Not to be confused with the genus Acetobacterium which are anaerobic homoacetogenic facultative autotrophs and can reduce carbon dioxide to produce acetic acid. For example: Acetobacterium woodii. The acetic acid bacteria are usually airborne and are ubiquitous in nature. They are actively present in environment where ethanol is being formed as a result of fermentation of sugars. They can be isolated from the nectar of flowers and from damaged fruit. Other good sources are fresh apple cider and unpasteurized beer which has not been filter sterilized. In these liquids, they grow as a surface film due to their aerobic nature and active motility. Vinegar is produced when acetic acid bacteria act on alcoholic beverages such as wine. Fruit flies or Vinegar eels are considered as a common vector in propagating acetic acid bacteria in nature. Some genera, such as Acetobacter, can eventually oxidize acetic acid to carbon dioxide and water using Krebs cycle enzymes. Other genera, such as Gluconobacter, do not further oxidize acetic acid, as they do not have a full set of Krebs cycle enzymes. Some acetic acid bacteria, notably Acetobacter xylinum, are known to synthesize cellulose, something normally only done by plants. As these bacteria produce acid, they are usually acid tolerant, growing well below pH 5.0, although the pH optimum for growth is 5.4-6.3.
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page
,
,
,
,
  and
prefLabel
Acetic acid bacteria
related
,
,
,
  and
source
,
,
,
,
  and
source
,
108
a
Concept
altLabel
Clarify (wine)
,
Stability (wine)
,
Fining of wine
,
Clarification
,
Blue fining
,
Debourbage
,
Cold stabilization
,
Finings (wine)
,
Fining agents (wine)
,
Clarified wine
,
Fining agent (wine)
,
Finings wine
,
Fined and filtered
,
Stabilize (wine)
,
Filtering (wine)
,
Fining wine
,
Stabilize the wine
,
Clarifying wine
,
Clarification wine
,
Fining, filtering and stabilization of the wine
,
Clarification and stabilization of the wine
,
Stabilization wine
,
Clarifying wines
,
Clarification of wine
,
Stabilization (wine)
,
Fined (wine)
,
Wine clarification
,
Filtering wine
,
Clarify wine
,
Stable (wine)
,
Clarification (wine)
,
Clarification and filtration
,
Clarification and stabilization (wine)
,
Instability (wine)
,
Clarifying (wine)
,
Stabilization of wine
  and
Clarified (wine)
broader
broaderTransitive
definition
The clarification and stabilization of wine in winemaking involves removing insoluble and suspended materials that may cause a wine to become cloudy, gassy, form unwanted sediment deposit or tartrate crystals, deteriorate quicker or develop assorted wine faults due to physical, chemical or microbiological instability. These processes may include fining, filtration, centrifugation, flotation, refrigeration, barrel maturation, pasteurization and racking. Most of these processes will occur after the primary fermentation and before the wine is bottled. The exception is for white wine production which will usually have the must separated from some of the grape skins and particles prior to fermentation so as to avoid any unwanted maceration. The timing and exact methods used will vary by producer, depending on the desired finish product -- such as a completely bright and clear wine or a wine that still retains some of the flavor and color phenols. Some of the materials that are removed from the must during this stage of winemaking include dead yeast cells, bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, and pieces of grape skins, pulp, stems and gums.
exactMatch
page
prefLabel
Clarification and stabilization of wine
related
,
,
,
,
,
,
,
,
,
,
,
,
1152
a
Concept
altLabel
Japanese gelatine
,
Eisenglas
  and
Isinglass (disambiguation)
broader
broaderTransitive
definition
Isinglass is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification of wine and beer. It can also be cooked into a paste for specialized gluing purposes. Isinglass was originally made exclusively from sturgeon, especially Beluga sturgeon, until the 1795 invention by William Murdoch of a cheap substitute using cod. This was extensively used in Britain in place of Russian isinglass. The bladders, once removed from the fish, processed and dried, are formed into various shapes for use.
exactMatch
page
  and
prefLabel
Isinglass
related
,
321
a
Concept
altLabel
Fining Agent
,
Fining
,
Fining agents
  and
Fining agent
broader
broaderTransitive
definition
Finings are substances that are usually added at or near the completion of the processing of brewing wine, beer and various nonalcoholic juice beverages. Their purpose is for removal of organic compounds; to either improve clarity or adjust flavor/aroma. Specifically, the removed compounds may be sulfides, proteins, polyphenols, benzenoids, or copper ions. Unless they form a stable bottom sediment in the final container, the spent finings are usually discarded from the beverage along with the target compounds that they capture. Historically, various substances such as egg whites, blood, milk, and Irish moss have been used as finings. These are still used by some producers, but more modern substances have also been introduced and are more widely used, including isinglass, bentonite, gelatin, casein, carrageenan, alginate, diatomaceous earth, pectinase, pectolase, PVPP (Polyclar), kieselsol, copper sulfate, dried albumen, hydrated yeast, and activated carbon.
exactMatch
page
prefLabel
Finings
related
,
695
a
Concept
altLabel
Quercitin
,
Sophoretin
,
Flavin meletin
,
Quercetol
,
Quercetine
,
Xanthaurine
,
3,5,7,3',4'-pentahydroxyflavone
,
Meletin
,
Quertine
  and
Quercetin glucoside
broader
broaderTransitive
definition
Quercetin /?kw?rs?t?n/, a flavonol, is a plant-derived flavonoid found in fruits, vegetables, leaves and grains. It also may be used as an ingredient in supplements, beverages or foods.
exactMatch
page
prefLabel
Quercetin
related
878
a
Concept
altLabel
Isoquercitroside
,
Isohyperoside
,
Isotrifolin
,
Quercetin-3-O-glucoside
,
Quercetin-3-glucoside
,
Quercetol glucoside
,
Trifoliin A
,
Trifoliin
,
Isoquercitrin
  and
Isotrifoliin
broader
broaderTransitive
definition
Isoquercitin is a chemical compound. It can be isolated from mangoes and from Rheum nobile, the Noble rhubarb or Sikkim rhubarb, a giant herbaceous plant native to the Himalaya. Quercetin glycosides are also present in tea. It is the 3-O-glucoside of quercetin.
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page
prefLabel
Isoquercitin
related
source
,
1126
a
Concept
altLabel
Rhamnolutin
,
Pelargidenolon
,
Kaempferols
,
Swartziol
,
Rhamnolutein
,
Kaempherol
,
Trifolitin
,
Populnetin
,
Campherol
,
Kempferol
  and
Robigenin
broader
broaderTransitive
definition
Kaempferol is a natural flavonol, a type of flavonoid, that has been isolated from tea, broccoli, Delphinium, Witch-hazel, grapefruit, brussels sprouts, apples and other plant sources. Kaempferol is a yellow crystalline solid with a melting point of 276-278 ?C. It is slightly soluble in water but soluble in hot ethanol and diethyl ether.
exactMatch
page
prefLabel
Kaempferol
related
,
914
a
Concept
altLabel
Kaempferol-3-O-glucoside
,
Kaempferol-3-glucoside
,
Trifolin
,
Asragalin
,
Kaempferol glucoside
,
Kaempferol 3-glucoside
,
Kaempferol-3-beta-monoglucoside
,
Astragaline
,
Kaempferol-3-D-glucoside
  and
Kaempferol 3-O-glucoside
broader
broaderTransitive
definition
Astragalin is a chemical compound. It can be isolated from Phytolacca americana (the American pokeweed). Astragalin is a 3-O-glucoside of kaempferol.
exactMatch
page
prefLabel
Astragalin
related
source
,
1197
a
Concept
altLabel
Myricetol
,
Cannabiscetin
  and
Myricitin
broader
broaderTransitive
definition
Myricetin is a naturally occurring flavonol, a flavonoid found in many grapes, berries, fruits, vegetables, herbs, as well as other plants. Walnuts are a rich dietary source. Trace amounts can be found as glycosides. It is one of the phenolic compounds present in red wine. Myricetin has antioxidant properties. In vitro research suggests that myricetin in high concentrations can modify LDL cholesterol such that uptake by white blood cells is increased. A Finnish study correlated high myricetin consumption with lowered rates of prostate cancer. Another 8-year study found that three flavonols reduced the risk of pancreatic cancer by 23 percent.
exactMatch
page
prefLabel
Myricetin
related
,
  and
source
  and
source
,
,
,
  and
source
  and
source
,
,
  and
967
a
Concept
altLabel
Mevushal
,
Nesek
,
Kosher (disambiguation)
,
Stam Yainom
,
Yayin Nesekh
,
Jewish wine
,
Yayin nesek
  and
Kosher wines
definition
Kosher wine is grape wine produced according to Judaism's religious law, specifically, Jewish dietary laws (kashrut). To be considered kosher, Sabbath-observant Jews must be involved in the entire winemaking process and any ingredients used, including finings, must be kosher. Wine that is described as "kosher for Passover" must have been kept free from contact with grain, bread and dough. When kosher wine is produced, marketed and sold commercially to Orthodox Jews, it must have the hechsher ("seal of approval") of a supervising agency or organization (such as the "OU" sign of the Orthodox Union), or of an authoritative rabbi who is preferably also a posek ("decisor" of Jewish law) or be supervised by a beth din ("Jewish religious court of law") according to Orthodox Judaism. In recent times, there has been an increased demand for kosher wines and a number of wine producing countries now produce a wide variety of sophisticated kosher wines under strict rabbinical supervision, particularly in Israel, the United States, France, Germany, Italy, South Africa, and Australia. Two of the world's largest producers and importers of kosher wines, Kedem and Manischewitz, are both based in the Northeastern United States.
exactMatch
prefLabel
Kosher wine
related
,
,
,
,
,
  and
26
a
Concept
altLabel
Alcohol and the Bible
,
Wine in the Bible
,
Wine and the Bible
,
The Bible and alcohol
,
Alcohol in The Bible
,
The Bible on alcohol
,
The Bible on Alcohol
,
Wine in The Bible
,
Alcohol in the bible
,
The Bible and Wine
,
The Bible and wine
,
Wine and The Bible
,
The Bible on Wine
,
Alcohol and the bible
,
The Bible and Alcohol
,
The Bible on wine
  and
Alcohol and The Bible
broader
broaderTransitive
definition
Alcoholic beverages appear repeatedly in biblical literature, from Noah planting a vineyard and becoming inebriated in the Hebrew Bible, to Jesus in the New Testament miraculously making copious amounts of wine at the marriage at Cana and later incorporating wine as part of the Eucharist. Wine is the most common alcoholic beverage mentioned in biblical literature, where it is a frequent source of symbolism, and was an important part of daily life in biblical times. The inhabitants of ancient Israel also drank beer, and wines made from fruits other than grapes, and references to these appear in scripture as well. On the whole, biblical literature displays an ambivalence toward intoxicating drinks, considering them both a blessing from God that brings joy and merriment and potentially dangerous beverages that can be sinfully abused. The relationships between Judaism and alcohol and Christianity and alcohol have generally maintained this same tension, though Christianity saw a number of its adherents, particularly around the time of Prohibition, rejecting alcohol as inherently evil. The original versions of the books of the Bible use several different words for alcoholic beverages: at least 10 in Hebrew, and five in Greek. Drunkenness is discouraged and not infrequently portrayed, and some biblical persons abstained from alcohol. Alcohol is also used symbolically, in both positive and negative terms. Its consumption is also in places prescribed for religious rites or medicinal uses.
exactMatch
page
prefLabel
Alcohol in the Bible
related
,
,
  and
source
source
source
,
,
,
,
  and
source
,
,
,
,
,
  and
source
source
,
,
,
,
,
,
,
,
,
128
a
Concept
altLabel
Wine&Spirit Education Trust
,
Institute of Wines & Spirits
,
WSET
,
Wine and Spirit Education Trust
  and
Wine & Spirits Education Trust
broader
broaderTransitive
definition
The Wine & Spirit Education Trust, often referred to as WSET, is a British organisation which arranges courses and exams in the field of wine and spirits. WSET was founded in 1969, is headquartered in London and is generally regarded as the world's leading provider of wine education. The courses given by WSET were originally intended for people in the wine & spirit trade. The WSET programs have increasingly been attended also by non-professional connoisseurs. The WSET also offers professional certification in the United States, with programs in New York, Pennsylvania, and Washington.
exactMatch
page
  and
prefLabel
Wine & Spirit Education Trust
related
916
a
Concept
altLabel
Svenska Munsk?nkarna i Finland
,
Munskaenkarna
,
Munsk?nk
,
Suomen Munsk?nkarna
  and
Munskankarna
broader
broaderTransitive
definition
Munsk?nkarna is a Swedish and Finnish wine tasting organization with over 20,000 members. The Swedish word "Munsk?nk" (corresponding to Mundschenk in German) is a term which is synonumous to "cup-bearer". It is used to refer to a single member, with the organisation's name "Munsk?nkarna" being the plural definite form. The organisation was established in Stockholm in 1958 and has continuously expanded with chapters in other locations, some outside of Sweden. In 2000, the chapters in Finland had become numerous enough to split off to form their own Finnish language organisation, Suomen Munsk?nkarna. In 2002, a Swedish language organisation in Finland called Svenska Munsk?nkarna i Finland was also formed. All three organisations are established as non-profit organisations. As of 2006, the Swedish branch of Munsk?nkarna had over 19,000 members in 137 chapters, of which 129 in Sweden and 8 in other countries. In Finland there were 13 chapters in the Finnish-speaking organisation and 9 chapters in the Swedish-speaking organisation. Munsk?nkarna claims to be the world's largest wine tasting organisation. Activities of Munsk?nkarna primarily include wine tastings and wine-related courses. The courses are organised much in the same way as those of the Wine & Spirit Education Trust: there are several different levels of progressing difficulty, and both a theoretical and a practical (i.e. , blind tasting of wine) test at each level, plus a thesis at the highest level. Munsk?nkarna in Sweden publishes a magazine (Munsk?nken) where, among other things, most new wines appearing in the Swedish monopoly wine stores are reviewed.
exactMatch
page
prefLabel
Munsk?nkarna
related
682
a
Concept
altLabel
Cup bearers
,
Cup-bearers
,
Cupbearer
,
Cupbearers
,
Cup bearer
  and
Cup-Bearer
broader
broaderTransitive
definition
A cup-bearer was an officer of high rank in royal courts, whose duty it was to serve the drinks at the royal table. On account of the constant fear of plots and intrigues, a person must be regarded as thoroughly trustworthy to hold this position. He must guard against poison in the king's cup, and was sometimes required to swallow some of the wine before serving it. His confidential relations with the king often gave him a position of great influence. The position of cup bearer is greatly valued and given to only a select few throughout history. Qualifications for the job were not held lightly but of high esteem valued for their beauty and even more for their modesty, industriousness and courage. The cup-bearer as an honorific role, for example with the Egyptian hieroglyph for a cup-bearer, was used as late as 196 BC in the Rosetta Stone for the Kanephoros cup-bearer Areia, daughter of Diogenes; each Ptolemaic Decree starting with the Decree of Canopus honored a cup-bearer. A much older role was the appointment of Sargon of Akkad as cup-bearer in the 23rd century BC.
exactMatch
page
prefLabel
Cup-bearer
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source
,
  and
source
,
,
,
  and
source
,
,
,
,
,
  and
source
,
,
,
  and
source
,
,
,
,
,
,
,
,
,
,
,
959
a
Concept
altLabel
Sauternes (town)
,
Sauternes
  and
Sauternes vineyard
broader
broaderTransitive
definition
Sauternes is a commune in the Gironde department in Aquitaine in south-western France. It is also a wine region within the Graves portion of Bordeaux that produces sweet white dessert wines, named "Sauternes" after the commune, as well as some dry white wine.
exactMatch
lat
44.53277587890625
long
-0.3413888812065125
page
prefLabel
Sauternes, Gironde
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,
,
,
  and
source
,
,
,
,
,
,
932
a
Concept
altLabel
Bordeaux Sup?rieur Clairet
,
Bordeaux AOC
,
Bordeaux Sec
,
Bordeaux Sup?rieur
,
Generic Bordeaux AOCs
,
Bordeaux sec
,
Bordeaux sup?rieur AOC
,
Bordeaux moelleux AOC
,
Bordeaux Clairet
,
Bordeaux ros?
,
Generic Bordeaux
,
Bordeaux Sup?rieur Ros?
,
Bordeaux ros? AOC
,
Cremant de Bordeaux
,
Bordeaux sup?rieur
,
Bordeaux sec AOC
,
Bordeaux moelleux
,
Bordeaux superieur
  and
Bordeaux Ros?
broader
broaderTransitive
definition
In the Bordeaux wine region there is a number of Regional Appellations d'origine contr?l?es (AOCs) that may be used throughout the region. These are Bordeaux AOC, Bordeaux Sup?rieur, Bordeaux Clairet, Bordeaux Ros?, Bordeaux Sec and Bordeaux Moelleux. They primarily represent the basic level of red, ros? and white wines of the region, and represent the largest production volume among the AOC wines of Bordeaux. The production area allowed to use these AOC covers the entire region, including those areas which also have access to more geographically delimited and prestigious AOCs. These AOCs are often called generic because they do not indicate a specific subregion or commune within Bordeaux as the source of the wine. Large parts of the Bordeaux region can only use the generic appellations. Most Bordeaux AOC is produced within the Entre-Deux-Mers subregion. Like all other AOCs in Bordeaux, even the simplest generic Bordeaux AOC wines are allowed to display the text Grand Vin de Bordeaux - Great wine of Bordeaux.
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page
prefLabel
Regional Bordeaux AOCs
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,
,
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source
,
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source
,
,
,
,
,
735
a
Concept
altLabel
Langton?s Classification of Australian Wine
,
Langton's Classification of Distinguished Australian Wine
,
Langton?s Classification
  and
Langton's Classification
definition
Langton's Classification of Australian Wine is a grouping of high-end Australian wines compiled by the Melbourne- and Sydney-based auction house Langton's, first released in 1991. The Classification is a ranking of the best performing wines based on market demand and vintages made. The Langton's Classification is split into four categories; Exceptional, Outstanding, Excellent and Distinguished. The classification is renewed at intervals of approximately five years, with different versions of the classification referred to by Roman numerals. The current classification is number V, published in 2010, and is made up of 123 of Australia's finest wines. To be listed in the Classification a wine must have a minimum of ten vintage years and also achieve high secondary market values.
exactMatch
prefLabel
Langton's Classification of Australian Wine
related
,
,
,
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source
,
,
,
,
,
,
,
,
,
,
,
,
,
,
  and
source
,
,
,
,
,
,
,
,
,
376
a
Concept
altLabel
Negociants
,
N?go?iant
,
Negotiant
,
N?gociants
  and
Negociant
definition
A n?gociant is the French term for a wine merchant who assembles the produce of smaller growers and winemakers and sells the result under its own name. N?gociants buy everything from grapes to grape must to wines in various states of completion. In the case of grapes or must, the n?gociant performs virtually all the winemaking. If it buys already fermented wine in barrels or 'en-vrac'?basically in bulk containers, it may age the wine further, blend in other wines or simply bottle and sell it as is. The result is sold under the name of the n?gociant, not the name of the original grape or wine producer. Some n?gociants have a recognizable house style. N?gociants, who are also called Wine Merchants/Traders, were the dominant force in the wine trade until the last 25 years for various reasons: Historically the owners of vineyards and producers of wine had no direct access to buyers. It was too expensive for growers to purchase the wine presses and bottling lines necessary to produce a finished wine. Owning only a small portion of a particular high-quality single vineyard meant that a grower often had insufficient wine from a parcel to vinify on its own. Under French inheritance laws, vineyard holdings were often split until offspring owned no more than a single row of grapes, not enough to fill a barrel. Since prices for a premier cru are typically higher than for wines from a larger area like a village or region, the grower could make more money selling off the production as the premier cru rather than blending it into a less specific appellation. Many n?gociants are also vineyard owners in their own right. In Burgundy for instance, n?gociants as Bouchard P?re et Fils and Faiveley are among the largest owners of vineyards. Well-known examples in Burgundy are Louis Jadot, Joseph Drouhin and Vincent Girardin, in Beaujolais Georges Duboeuf and Guigal, Jean-Luc Colombo and Jaboulet in the Rh?ne.
exactMatch
prefLabel
N?gociant
related
,
,
,
1025
a
Concept
altLabel
Chorey-les-Beaune AOC
,
Chorey-l?s-Beaune (AOC)
,
Chorey AOC
,
Chorey wine
,
Chorey-l?s-Beaune wine
  and
Chorey-l?s-Beaune AOC
broader
broaderTransitive
definition
Chorey-les-Beaune wine is produced in the commune of Chorey-les-Beaune in C?te de Beaune of Burgundy. The Appellation d'origine contr?l?e (AOC) Chorey-les-Beaune, which may also be written Chorey, may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. More than 90 per cent of the production consists of red wine. There are no Grand Cru and no Premier Cru vineyards within Chorey-les-Beaune wine. Chorey-les-Beaune wine is sometimes declassified to C?te de Beaune-Villages, which is an appellation that allow n?gociants to sell wine blended from several villages. The AOC was created in 1970.
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page
prefLabel
Chorey-les-Beaune wine
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source
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,
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,
,
,
,
698
a
Concept
altLabel
Pouilly-Fuiss? AOC
,
Pouilly Fuisse AOC
,
Pouilly-fuisse
,
Pouilly-Fuisse
,
Pouilly Fuisse
,
Fuisse
,
Pouilly-Fuisse AOC
  and
Pouilly Fuiss?
broader
broaderTransitive
definition
Pouilly-Fuiss? is an appellation (AOC) for white wine in the M?connais subregion Burgundy in central France, located in the communes of Fuiss?, Solutr?-Pouilly, Vergisson and Chaintr?. Pouilly-Fuiss? has Chardonnay as the only grape variety. While Pouilly-Fuiss? is the best-known part of M?connais, there are no Premier Cru vineyards within the AOC, as the local growers at the time the regulations were being drawn up never applied for this. The AOC was created on 11 September 1936. The area used to be known simply as "Pouilly", but when the AOC laws were introduced, it was split into three: Pouilly-Fuiss?, Pouilly-Loch? and Pouilly-Vinzelles. Despite the lack of official classification within the AOC, some climats within Pouilly-Fuiss? have better reputations than others.
exactMatch
page
prefLabel
Pouilly-Fuiss?
related
,
,
,
991
a
Concept
altLabel
Pouilly-Fum? AOC
,
Pouilly-Fum? (wine)
,
Pouilly Fume
,
Pouilly fume
,
Pouilly Fume AOC
,
Pouilly-Fume AOC
,
Pouilly Fum?
  and
Pouilly-Fume
broader
broaderTransitive
definition
Pouilly-Fum? is an Appellation d'origine contr?l?e (AOC) for dry white wine from the Loire Valley wine-producing region of France. Pouilly-Fum? is made from the Sauvignon Blanc grape variety. It is characterized by smoky flavors and minerality. The vineyards are located in the communes Pouilly-sur-Loire, Saint-Andelain, Boisgibault, Tracy-sur-Loire. One of its most celebrated winegrowers was the late Didier Dagueneau. It is situated on the opposite side of the Loire river from Sancerre.
exactMatch
page
prefLabel
Pouilly-Fum?
related
1210
a
Concept
altLabel
Saint-Bris
,
Saint-Bris wine
,
Sauvignon de Saint-Bris VDQS
,
Saint-Bris (AOC)
,
Sauvignon de Saint-Bris
,
Saint Bris AOC
  and
St-Bris AOC
broader
broaderTransitive
definition
Saint-Bris is an Appellation d'origine contr?l?e (AOC) for white wine in the Burgundy wine region of France. This AOC is located around the village Saint-Bris-le-Vineux in the Yonne department, a few kilometers southwest of the Chablis AOC area, and southeast of the city of Auxerre, which places it roughly halfway between Paris and Burgundy's heartland in C?te d'Or. The approximately 100 hectares of vineyard in the appellation are situated in the communes Chitry, Irancy, Quenne, Saint-Bris-le-Vineux and Vincelottes. What makes Saint-Bris something of an oddity for Burgundy is that it is made from Sauvignon grapes, with the varieties Sauvignon blanc and Sauvignon gris both being allowed, rather than the Chardonnay of Chablis and the notable white Burgundies, or the Aligot? of many simpler, easy-drinking whites of the region. It is the only Burgundy AOC that allows Sauvignon in the wines. Wines from vineyards around Saint-Bris-le-Vineux planted with Chardonnay or Pinot Noir are not included in the Saint-Bris AOC, but are allowed the appellation C?tes d'Auxerre. While showing typical Sauvignon aromas, the wines have been characterised as less concentrated than the Sauvignon blanc-based AOC wines of upper Loire, notably Sancerre and Pouilly-Fum?.
exactMatch
page
prefLabel
Saint-Bris AOC
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,
,
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source
,
490
a
Concept
broader
broaderTransitive
definition
Pouilly-sur-Loire is an Appellation d'Origine Contr?l?e (AOC) for white wine in the Loire Valley region of France. It is specifically produced around Pouilly-sur-Loire in the Ni?vre department and was awarded AOC status by a decree issued on July 31, 1937
exactMatch
page
prefLabel
Pouilly-sur-Loire AOC
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source
,
,
,
  and
source
,
889
a
Concept
altLabel
Pouilly-Vinzelles AOC
broader
broaderTransitive
definition
Pouilly-Vinzelles is an Appellation d'Origine Contr?l?e (AOC) for white wine in the M?connais subregion Burgundy in central France, located in the communes of Vinzelles and Loch?, the latter an associated commune of M?con. Pouilly-Vinzelles has Chardonnay as the only allowed grape variety. There are no Premier Cru vineyards within the AOC, as the local growers at the time the regulations were being drawn up never applied for this. The AOC was created in 1940. Pouilly-Vinzelles is located adjacent to the appellation Pouilly-Fuiss?, which is considerably larger than Pouilly-Vinzelles, and just south of Pouilly-Loch?. These three neighbouring appellations all produce white wines of a similar style.
exactMatch
page
prefLabel
Pouilly-Vinzelles
related
86
a
Concept
altLabel
Pouilly-Loch? AOC
  and
Pouilly-Loche
broader
broaderTransitive
definition
Pouilly-Loch? is an Appellation d'Origine Contr?l?e (AOC) for white wine in the M?connais subregion Burgundy in central France, located in the commune of Loch?, an associated commune of M?con. Pouilly-Loch? has Chardonnay as the only allowed grape variety. There are no Premier Cru vineyards within the AOC, as the local growers at the time the regulations were being drawn up never applied for this. The AOC was created in 1940. Pouilly-Loch? is located adjacent to the appellations Pouilly-Fuiss?, which is considerably larger than Pouilly-Loch?, and Pouilly-Vinzelles, but is located slightly closer to M?con. These three neighbouring appellations all produce white wines of a similar style.
exactMatch
page
prefLabel
Pouilly-Loch?
related
,
1053
a
Concept
altLabel
Maconnais
,
M?con-Villages
,
M?con AOC
,
M?connais AOC
  and
Macon wine
broader
broaderTransitive
definition
The M?connais district lies in the south of the Burgundy wine region in France, west of the River Sa?ne. It takes its name from the town of M?con. It is best known as a source of good value white wines made from the Chardonnay grape; the wines from Pouilly-Fuiss? are particularly sought-after. Almost all the wine made in the M?connais is white wine. Chardonnay is the main grape grown, in fact there is a village of that name in the far north of the region. A little Pinot Noir is made into red M?con but only for local consumption. Gamay is grown in the Beaujolais cru of Moulin-?-Vent which extends into the M?connais, but has little in common with the wines north of the border.
exactMatch
page
prefLabel
M?connais
related
,
,
  and
230
a
Concept
altLabel
Vire-Clesse
,
M?con-Cless? AOC
,
M?con-Vir? AOC
,
M?con-Vir?
,
Vir?-Cless? AOC
  and
M?con-Cless?
broader
broaderTransitive
definition
Vir?-Cless? is an Appellation d'Origine Contr?l?e (AOC) for white wine in the M?connais subregion Burgundy in central France, located in the communes of Cless?, Laiz?, Montbellet and Vir?. Vir?-Cless? has Chardonnay as the only allowed grape variety. There are no Premier Cru vineyards within the AOC. The AOC was created in 1999, when this area was upgraded to be a communal-level appellation of its own ("a separate M?connais cru" similar to e.g. Pouilly-Fuiss?) rather than being part of the subregional M?con AOC, which covers a much larger area. Before the Vir?-Cless? AOC was created, the wines could be labelled M?con-Vire or M?con-Cless?. The Vir?-Cless? AOC is located in the northern part of the M?connais subregion, north of the town of M?con, in the direction of the C?te Chalonnaise subregion.
exactMatch
page
prefLabel
Vir?-Cless?
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,
,
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source
source
,
  and
source
,
,
  and
source
,
,
133
a
Concept
broader
broaderTransitive
definition
The New York Wine Tasting of 1973 was organized by pioneering alcohol journalist Robert Lawrence Balzer. He assembled 14 leading wine experts including France?s Alexis Lichine, who owned two Chateaux in Bordeaux, a manager of the Four Seasons restaurant in New York City, and Sam Aaron, a prominent New York wine merchant. They evaluated 23 Chardonnays from California, New York, and France in a blind tasting before an assemblage of 250 members of the New York Food and Wine Society. California Chardonnays received the top four scores. Fifth place went to the 1969 Beaune Clos des Mouches Joseph Drouhin. Other French wines in the competition were the 1970 Corton-Charlemagne Louis Latour, the 1971 Pouilly-Fuisse Louis Jadot, and the 1970 Chassagne-Montrachet Marquis de Laguiche Joseph Drouhin. Three years later, in the notable Paris Wine Tasting of 1976, American and French wines were once again compared in a blind tasting.
exactMatch
page
prefLabel
New York Wine Tasting of 1973
related
,
,
  and
source
,
  and
source
,
,
821
a
Concept
altLabel
Beaune AOC
,
Beaune Premier Cru
  and
Beaune (AOC)
broader
broaderTransitive
definition
Beaune wine is produced in the commune of Beaune in the C?te de Beaune subregion of Burgundy. The Appellation d'origine contr?l?e (AOC) Beaune may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. The production consists of slightly over 85 per cent red wine, and slightly less than 15 per cent white wine. While there are no Grand Cru vineyards within Beaune, there are several well-known and highly regarded Premier Cru vineyards, including some that are owned by the large n?gociant houses in Beaune and produce some of their "flagship" wines at the Premier Cru level. The AOC was created in 1936. In 2008, there was 411.7 hectares (1,017 acres) of vineyard surface in production for Beaune wine at village and Premier Cru level, making Beaune the largest village-named appellation of the C?te d'Or, just ahead of Gevrey-Chambertin AOC in vineyard size. A total of 15,652 hectoliter of wine was produced in 2008, of which 13,319 hectoliter red wine and 2,333 hectoliter white wine. Some 357.06 hectares (882.3 acres) of this area was used for the red wines in 2007. The total amount produced corresponds to almost 2.1 million bottles, of which almost 1.8 million bottles of red wine and a little over 300,000 bottles of white wine. For white wines, the AOC regulations allow both Chardonnay and Pinot Blanc to be used, but most wines are 100% Chardonnay. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this not very often practiced. The allowed base yield is 40 hectoliter per hectare of red wine and 45 hectoliter per hectare for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine. Beaune is also the centre of the Burgundy wine business, with most of the largest n?gociants located in the town, as well as the Hospices de Beaune, which annually holds a charity wine auction.
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Beaune wine
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773
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Concept
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Bourgogne Hautes-c?tes de Beaune
,
Hautes-C?tes-de-Beaune
,
Bourgogne Hautes-C?tes de Beaune AOC
,
Hautes C?tes de Beaune
,
Bourgogne Hautes-C?tes de Beaune
  and
Hautes-Cotes de Beaune
broader
broaderTransitive
definition
Hautes-C?tes de Beaune is a subregion of the Burgundy wine region located to the west of the C?te de Beaune subregion. While C?te de Beaune consists of vineyards located on or close to the main C?te d'Or escarpment, Hautes-C?tes de Beaune covers the area on top of the escarpment, and the adjacent area of various valleys and slopes. Only one appellation d'origine contr?l?e (AOC), Bourgogne Hautes-C?tes de Beaune, covers the entire subregion; there are no specific AOCs named after villages in this subregion, and also no Premier Cru vineyards. This AOC may be used for red and ros? wines with Pinot Noir as the main grape variety, as well as white wines with Chardonnay as the main grape variety, and was created in 1961. The AOC extends into two departments: In the C?te-d'Or department: 12 communes situated above the escarpment (the actual Hautes C?tes), and the top parts of 10 communes that are mainly situated in C?te de Beaune. In the Sa?ne-et-Loire department: four communes situated above the escarpment, and the top parts of three communes that are mainly situated in C?te de Beaune. The border between Hautes-C?tes de Beaune and Hautes-C?tes de Nuits to the north passes through Magny-l?s-Villers.
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Hautes-C?tes de Beaune
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708
a
Concept
altLabel
Hautes C?tes de Nuits
,
Bourgogne Hautes-c?tes de Nuits
,
Bourgogne Hautes-C?tes de Nuits AOC
,
Hautes-C?tes-de-Nuits
,
Bourgogne Hautes-C?tes de Nuits
  and
Hautes-Cotes de Nuits
broader
broaderTransitive
definition
Hautes-C?tes de Nuits is a subregion of the Burgundy wine region located to the west of the C?te de Nuits subregion. While C?te de Nuits consists of vineyards located on or close to the main C?te d'Or escarpment, Hautes-C?tes de Nuits covers the area on top of the escarpment, and the adjacent area of various valleys and slopes. Only one appellation d'origine contr?l?e (AOC), Bourgogne Hautes-C?tes de Nuits, covers the entire subregion; there are no specific AOCs named after villages in this subregion, and also no Premier Cru vineyards. This AOC may be used for red and ros? wines with Pinot Noir as the main grape variety, as well as white wines with Chardonnay as the main grape variety, and was created in 1961. The AOC covers a number of communes in the C?te-d'Or department: 16 communes situated above the escarpment (the actual Hautes C?tes), and the top parts of four communes that are mainly situated in C?te de Nuits. The border between Hautes-C?tes de Nuits and Hautes-C?tes de Beaune to the south passes through Magny-l?s-Villers.
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Hautes-C?tes de Nuits
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686
a
Concept
altLabel
Nuits-Saint-Georges (AOC)
,
Nuits-Saint-Georges AOC
,
Nuits AOC
,
Nuits-Saint-Georges Premier Cru
,
Nuits wine
  and
Nuits-Saint-Georges (wine)
broader
broaderTransitive
definition
Nuits-Saint-Georges wine is produced in the communes of Nuits-Saint-Georges and Premeaux-Prissey in the C?te de Nuits subregion of Burgundy. The Appellation d'origine contr?l?e (AOC) Nuits-Saint-Georges may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. The name of the appellation is sometimes written simply as Nuits, without the Saint-Georges part. The production of red wine dominates greatly, with around 97 per cent, and only around three per cent white wine. There are no Grand Cru vineyards within Nuits-Saint-Georges. In 2008, there was 306.33 hectares (757.0 acres) of vineyard surface in production for Nuits-Saint-Georges wine at village and Premier Cru level, and 12,031 hectoliter of wine was produced, of which 11,703 hectoliter red wine and 328 hectoliter white wine. Some 7.03 hectares (17.4 acres) of this area was used for the white wines in 2007. The total amount produced corresponds to just over 1.6 million bottles, of which just over 1.55 million bottles of red wine and a little over 40,000 bottles of white wine. The AOC regulations allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this not very often practiced. For white wines, both Chardonnay and Pinot Blanc are allowed, but most wines are likely to be 100% Chardonnay. The allowed base yield is 40 hectoliter per hectare of red wine and 45 for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine. The C?te de Nuits subregion of Burgundy has been named after Nuits-Saint-Georges, which is the subregions largest town, and which used to play an important role in the trading of these wines.
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Nuits-Saint-Georges wine
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source
source
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source
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source
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129
a
Concept
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broaderTransitive
definition
Champagne Pannier was founded in 1899 and its head office is situated in Ch?teau-Thierry, France. It is the largest champagne house in the western Marne Valley.
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Champagne Pannier
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source
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1218
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Concept
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Roussette de Savoie AOC
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176
a
Concept
broader
broaderTransitive
exactMatch
narrower
403
a
Concept
altLabel
Seyssel
broader
broaderTransitive
definition
Seyssel is an Appellation d'Origine Contr?l?e (AOC) for white wine in the Savoy wine region of France. The wines are exclusively white, made from the regional grape varieties Altesse and Molette. They are considered to be most suitable to be consumed young.
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Seyssel AOC
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1163
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Concept
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Vin de Savoie
broader
broaderTransitive
definition
Vin de Savoie is an Appellation d'Origine Contr?l?e (AOC) for white wine in the Savoy wine region of France, which is located in the foothills of the Alps. The region is divided roughly into three distinct parts: the glacially sculpted terrain along the South shore of Lake Geneva, the hilly country near the northern end of Lac de Bourget, and the area bordering the Massif de Bauges South of Chamb?ry. The wines are mostly white, made from grape varieties Chasselas, Jacqu?re, Altesse (also known as Roussette), Chardonnay and Roussanne grapes, although there are also some (relatively light) reds made from Mondeuse, Gamay Noir and occasionally Pinot Noir, and ros?s made from Gamay, and some sparkling wines.
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Vin de Savoie AOC
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source
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510
a
Concept
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Cr?py
  and
Crepy AOC
broader
broaderTransitive
definition
Cr?py is an Appellation d'Origine Contr?l?e (AOC) for white wine in the Savoy wine region of France. The region is on the south side of Lake Geneva. The wines are exclusively white, made from the Chasselas grape variety which is also extensively grown in Switzerland. The wines are light and dry and best drunk young.
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Cr?py AOC
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Savoie wine AOCs
source
broaderTransitive
definition
Roussette de Savoie is an Appellation d'Origine Contr?l?e (AOC) for white wine in the Savoy wine region of France. The AOC covers much of the Western part of the Savoie AOC for wines made at least in part from the regional grape variety known as Altesse or Roussette. Typically wines that are designated merely as Roussette de Savoie AOC (rather than with some specific Cru) are blended with up to 50% Chardonnay, although those marked specifically as Altesse will be made from this grape exclusively. The wine's high acidity give it the potential to age. These dry white wines typically have a nose of violet and mountain herbs with flavors of minerals, bergamot, honey and hazelnut.
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Roussette de Savoie
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source
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426
a
Concept
altLabel
Picpoul blanc
,
Picpouille
,
Piquepoul Blanc
,
Picpoul Blanc
,
Piquepoul Gris
,
Picpoul
,
Picapouya
,
Piquepoul rose
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Picpoule
,
Piquepoul Noir
,
Piquepoul noir
,
Avillo
  and
Piquepoul blanc
broader
broaderTransitive
definition
Piquepoul or Picpoul is a variety of wine grape grown primarily in the Rhone Valley and Languedoc regions of France. It exists both in dark-skinned (Piquepoul noir) and light-skinned (Piquepoul blanc) versions, as well as a very little grown Piquepoul gris. Piquepoul blanc is the most common of the Piquepouls, with 1,000 hectares (2,500 acres) cultivated in France in 2000, and an increasing trend. Piquepoul tends to bud late and has some sensitivity to oidium. Its name means "lip-stinger" and refers to the high acidity of the grapes.
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Piquepoul
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525
a
Concept
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broaderTransitive
definition
Noilly Prat was originally a dry, straw-hued vermouth from Marseillan, in the H?rault d?partement of southern France. Joseph Noilly, a herbalist, developed the first formula in 1813. It was the first example of a dry vermouth and is among the golden, straw and white vermouths generally known as "French Vermouth". Noilly's Red and Ambre versions were introduced in the 1960s and 1980s respectively and are less widely known. Noilly Prat Dry is 18% alcohol by volume.
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Noilly Prat
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847
a
Concept
altLabel
Martini cocktail
,
Dry martini
,
Tamatini
,
Dry Martini
,
List of martini variations
,
Bradford (beverage)
,
Martini
  and
Montgomery cocktail
broader
broaderTransitive
definition
The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. H. L. Mencken called the martini "the only American invention as perfect as the sonnet" and E. B. White called it "the elixir of quietude".
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Martini (cocktail)
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1085
a
Concept
altLabel
Martini
,
Martini vermouth
  and
Martini Extra Dry
broader
broaderTransitive
definition
Martini is a brand of Italian vermouth, named after the Martini & Rossi Distilleria Nazionale di Spirito di Vino, in Turin. From within the Distilleria emerged Alessandro Martini, Luigi Rossi and Teofilo Sola. They changed the company name to Martini, Sola & Cia in 1863 and it was in 1879 that the Sola family sold its interests to the remaining partners who renamed the company Martini & Rossi, as it stands today. In 1892 the business was taken over by Rossi's four sons: control passed to his grandsons in 1930. In 1929 the Martini Ball & Bar logo was registered for the first time. Restructuring was carried out in 1977 resulting in the creation of the General Beverage Corporation. In 1992 Martini & Rossi merged with Bacardi. "Martini is the world's fourth most powerful "spirit" brand" according to a survey of the situation in 2006.
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Martini (vermouth)
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1084
a
Concept
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Chinzano
,
Cinzano Rosso
  and
Cinzano Bianco
broader
broaderTransitive
definition
Cinzano is an Italian brand of vermouth, a brand owned since 1999 by Gruppo Campari. It comes in four versions: Cinzano Rosso, which is amber-coloured; Cinzano Bianco, which is white and drier than Rosso, yet still considered a sweet vermouth; Cinzano Extra Dry, a dry vermouth; Cinzano Ros?, the newest of the four, rosy-coloured with orange highlights
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Cinzano
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237
a
Concept
altLabel
Antonio Carpano
,
Carpano
  and
Benedetto
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broaderTransitive
504
a
Concept
broader
broaderTransitive
exactMatch
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,
1068
a
Concept
broader
broaderTransitive
exactMatch
narrower
295
a
Concept
altLabel
Rob Roy
  and
Rob Roy cocktail
broader
broaderTransitive
definition
First created in 1894 by a bartender at the Waldorf Hotel in New York City, the Rob Roy is a cocktail similar to a Manhattan. The drink is named for the Scottish folk hero Robert Roy MacGregor. The Rob Roy is made with Scotch whisky, originally Dewar's Scotch Whiskey, while the Manhattan is traditionally made with rye and today commonly made with bourbon or Canadian whisky. The Rob Roy owes its existence partially to the introduction of Dewar's Scotch Whisky to the United States, as well as the New York City premiere of the operetta of the same name by composer Reginald De Koven and lyricist Harry B. Smith. Like the Manhattan, the Rob Roy can be made sweet, dry, or perfect. The standard Rob Roy is the sweet version, made with sweet vermouth, so there is no need to specify a sweet Rob Roy when ordering. A dry Rob Roy is made by substituting dry vermouth for the sweet vermouth. A perfect Rob Roy is made with equal parts sweet and dry vermouth. The Rob Roy is usually served in a cocktail glass and garnished with a lemon twist (for the perfect and dry versions), or maraschino cherry (for the sweet version).
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Rob Roy (cocktail)
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622
a
Concept
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Manhattan (beverage)
,
Manhattan (drink)
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Latin Manhattan
,
Manhattan cocktail
  and
Manhattan (disambiguation)
broader
broaderTransitive
definition
A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. Commonly used whiskeys include rye (the traditional choice), Canadian whisky (simply called Rye in Canada), bourbon, blended whiskey and Tennessee whiskey. The cocktail is often stirred with ice and strained into a cocktail glass, where it is garnished with a Maraschino cherry with a stem. A Manhattan is also frequently served on the rocks in an Old Fashioned glass (lowball glass). It is one of six basic drinks listed in David A. Embury's classic The Fine Art of Mixing Drinks.
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Manhattan (cocktail)
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213
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Concept
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Punt e mes
broader
broaderTransitive
definition
Punt e Mes is an Italian vermouth. It is dark brown in color and has a bitter flavour. Punt e Mes literally means "point and a half" in Piedmontese. It has been said that it owes its name to a sudden raise of the stock market (naturally, of a point and a half) which greatly benefitted the Carpano distilleries, which then created the vermouth brand to commemorate the occasion. Alternatively it may refer to the flavor being characterised as one ?point? of sweetness and half a point of bitterness. It can be used as a substitute for regular rosso vermouth in such drinks as the Americano, Manhattan and Negroni. Punt e Mes has a strong, distinctive flavour, half-way between regular rosso vermouth and Campari. Punt e Mes was made by the Carpano family from Turin until 2001, when Distillerie Fratelli Branca of Milan bought them.
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Punt e Mes
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source
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130
a
Concept
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broaderTransitive
definition
Rose is a cocktail made of vermouth and cherry-flavored liquors.
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Rose (cocktail)
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909
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Concept
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Bijou Cocktail
,
Amber Dream
  and
Bijou
broader
broaderTransitive
definition
A bijou is a mixed alcoholic drink composed of gin, vermouth, and chartreuse. Bijou means "jewel" in French. It is said to have been invented by Harry Johnson. This cocktail is called Bijou because it combines the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald. An original-style Bijou is made stirred with ice as Harry Johnson's 1900 "New and Improved Bartender Manual" states "mix well with a spoon and serve. " This recipe is also one of the oldest in the manual dating back to 1890's.
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Bijou (cocktail)
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320
a
Concept
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Bloodhound (disambiguation)
broader
broaderTransitive
definition
A Bloodhound is a cocktail made with gin, vermouth and strawberry coulis.
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Bloodhound (cocktail)
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1115
a
Concept
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TheDonDraperCocktail
broader
broaderTransitive
definition
The Don Draper is a contemporary cocktail created by Adam Brewer for the 2011 Australian World Class Bartender of the Year competition. The cocktail was created for the third round of the competition which called on bartenders to create a "refined classic" simply referred to as "The Gentleman's Cocktail" featuring Ron Zacapa Centenario 23yo Rum, Talisker 10yo Single Malt Whisky or Johnnie Walker Gold Label Blended Whisky. Taking inspiration from great cocktails as the Manhattan, Adonis and lesser known Palmetto, The Don Draper (named after the character in AMC's television series Mad Men) calls for Ron Zacapa Centenario 23yo, Coffee infused Sweet Vermouth, Apricot Brandy and semi sun dried Pineapple Syrup.
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The Don Draper Cocktail
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576
a
Concept
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Gibson (disambiguation)
  and
Gibson Martini
broader
broaderTransitive
definition
Although Charles Dana Gibson is often said to be responsible for the creation of the Gibson (where a pickled onion serves as the garnish), the details are debated and several alternate stories exist. In one story, Gibson challenged Charley Connolly, the bartender of the Players Club in New York City, to improve upon the martini's recipe, so Connolly simply substituted an onion for the olive and named the drink after the patron. Other stories involve different Gibsons, such as an apocryphal American diplomat who served in Europe during Prohibition. Although he was a teetotaller, he often had to attend receptions where cocktails were served. To avoid an awkward situation, Gibson would ask the staff to fill his martini glass with cold water and garnish it with a small onion so that he could pick it out among the gin drinks. A similar story postulates a savvy investment banker named Gibson, who would take his clients out for the proverbial three-martini business lunches. He purportedly had the bartender serve him cold water, permitting him to remain sober while his clients became intoxicated; the cocktail onion garnish served to distinguish his beverage from those of his clients. Another version now considered more probable of the origin story given by Charles McCabe of the San Francisco Chronicle states it is from San Francisco. In 1968 he interviewed Allan P. Gibson (1923?2005) and included the story in his Dec. 9, 1968 column, as well as in his book The Good Man's Weakness by Charles McCabe. A.P. Gibson remembered that when he was a boy, his great-uncle, prominent San Francisco businessman Walter D. K. Gibson (1864?1938), was said to have created it at the Bohemian Club in the 1890s. Charles Clegg, when asked about it by Herb Caen, also said it was from San Francisco. Eric Felton, writing in the Wall Street Journal, May 30, 2009 "A Thoroughly Western Cocktail" considers this version correct; he cites Ward Thompson, a Bohemian Club member whose mention of it in 1898 as the first recorded in print. Although bartenders' guides sometimes gave the recipe as 50/50 gin and vermouth, Gibsons in the early days were much drier than other martinis. A third version, supported by Kazuo Uyeda in "Cocktail Techniques," states that Gibsons started as very dry martinis garnished with a cocktail onion to distinguish them from traditional martinis, but as the fondness for drier martinis became popular the onion became the only difference.
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Gibson (cocktail)
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Cocktails with vermouth
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,
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,
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prefLabel
Vermouth
source
definition
Antonio Benedetto Carpano (1764, Bioglio - 1815, Turin) was an Italian distiller, famous for having invented Vermouth and consequently the ap?ritif. In 1786, Antonio Benedetto Carpano invented modern Vermouth in Turin, made from white wine added to an infusion of herbs and spices, in more than 30 varieties. It was sweetened with spirit, which he believed would be a more suitable beverage for ladies than the local red wines. Vermouth proved so popular that soon his shop was open 24 hours a day. Since then this distinctive drink has been exported throughout Europe and the world and is now produced by the Cinzano, Martini & Rossi, Campari and Gancia companies. The Carpano brand still exists, producing two distinct qualities of vermouth: the so-called "Original Torino Vermouth" that is produced according to the original recipe, and the "Punt e Mes" quality, more aromatic and bitter. Carpano was by all accounts a cultured man with a passion for the poetry of Goethe and reputedly named his new drink after the German word for wormwood, "Wermut".
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Antonio Benedetto Carpano
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739
a
Concept
definition
Gancia is an Italian wine-making company. It was founded in 1850 by Carlo Gancia in the Piemonte region of Italy, and was a pioneer in creating the first Italian sparkling wine. The company is best known for its Gancia Aperitivo Originale. The gancia aperitif is quite popular as an addition to milkshakes and fruit mixes in Latin America, particularly in Argentina.
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Gancia
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source
source
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  and
source
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source
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,
  and
source
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source
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source
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,
,
,
,
1014
a
Concept
broader
broaderTransitive
definition
Vinsobres is an Appellation d'Origine Contr?l?e (AOC) for red wine in the southern part of the Rh?ne wine region of France, situated around Vinsobres. Vinsobres was previously a part of the C?tes du Rh?ne Villages AOC. On 17 February 2006, it was created as a separate AOC, and therefore received the status of a "Rh?ne Cru". The wines must contain at least 50% Grenache and 25% Syrah and/or Mourv?dre. Historically, this area has a strong tradition in olive cultivation, and some current vineyards have been converted from growing olives.
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Vinsobres AOC
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,
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770
a
Concept
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Cotes-du-Rhone-Villages AOC
,
C?tes du Rh?ne Villages
,
Plan de Dieu
  and
C?tes du Rh?ne Villages (AOC)
broader
broaderTransitive
definition
C?tes-du-Rh?ne-Villages is a French wine Appellation d'Origine Contr?l?e (AOC) in the southern Rh?ne wine region of France. It is made up from a list of villages around the region which supposedly produces a high quality of wine. It is above the more generic C?tes-du-Rh?ne AOC but below appellations such as Ch?teauneuf-du-Pape or Vacqueyras. Red, white and ros? wine are all produced within the appellation and while being below the mentioned appellations, it is the second largest appellation in the Rh?ne, only surpassed by AOC C?tes-du-Rh?ne.
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C?tes du Rh?ne Villages AOC
related
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267
a
Concept
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Muscat Beaumes de Venise
,
Muscat de Beaumes de Venise
,
Beaumes de venise aoc
,
Muscat de Beaumes de Venise AOC
  and
Beaumes-de-Venise AOC
broader
broaderTransitive
definition
|caption=}}} |label1=Official name |data1=Beaumes de Venise AOC}}} |label2=Other names |data2=}}} |label3=Appellation type |data3=Appellation d'origine contr?l?}}} |label4=Year established |data4=Muscat 1943; cru 2005}}} |label5=Years of wine industry |data5=2,000}}} |label6=Country |data6=France}}} |label7=Part of |data7=Rh?ne Valley}}} |label8=Other regions in }|{{{part of}}}|vicinity}} |data8=}}} |label9=Sub-regions |data9=}}} |label10=Location |data10=}}} |label12=Climate region |data12=mediterranean}}} |label13=Soil conditions |data13=north: sandy loam; south: argilo-calcerous}}} |label14=Total area (ha) |data14=}}} |label15=Planted area (ha) |data15=Muscat 503; cru: 541}}} |label16=Yield (hl/ha) |data16=Muscat: 25; cru: 33}}} |label17=Yield (hl) |data17=Muscat 12,741; cru 17,900}}} |label18=Yield (bottles) |data18=}}} |label19=No. of vineyards |data19=ca.100}}} |label20=Grapes produced |data20=}}} |label21=Varietals produced |data21=}}} |label22=No. of wineries |data22=}}} |label23=Wine produced |data23=red; fortified}}} |label24=Official designation(s) |data24=natural sweet wine (VDN)}}} |label25=Data |data25=2005}}} |label26=Key |data26=ha: hectares, hl: hectolitres, hl/ha: hectolitres per hectare}}} | }} Beaumes de Venise is an appellation of wines from the eastern central region of the southern half of the Rh?ne Valley. It produces wines of two distinctly different types: 1. A sweet fortified wine of the type vin doux naturel (VDN), under the designation Muscat de Beaumes de Venise. 2. A red C?tes du Rh?ne Villages from the classification of named villages, which typifies the quality wines of the C?tes du Rh?ne region. The vines are grown on the slopes around the foot of the Dentelles de Montmirail, an extraordinary vertical comb of rock jutting out of the plain between the Rh?ne river and the Luberon-Ventoux mountains. Beaumes is famed for its natural fortified wine made from the Muscat grape, and records of its use go back almost two millennia. More recently it is also the producer of a high quality red wine. In 1943 the natural Sweet Beaumes de Venise Muscat was accorded its appellation contr?l?e, to be followed in 1956 by an AOC for its C?tes du Rh?ne. The red, white and ros? wines were elevated to the appellation of C?tes du Rh?ne Villages AOC (named villages) in 1978, and in 2005 the greatest honor of all was bestowed on the sweet fortified wine when it became a cru - the highest order of the wines in the Rh?ne Valley. Today, over 100 producers including fifteen domaines and a cooperative winery combine their efforts to maintain the highest standards and the centuries old reputation of the town and its wines.
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Beaumes de Venise AOC
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752
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Concept
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Vin de Marcillac
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Marcillac (AOC)
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Marcillac wine
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broaderTransitive
definition
Marcillac is an Appellation d'Origine Contr?l?e for wine in South West France and is located 20 km to the north-west of Rodez in the Aveyron department. It is located close to the river Aveyron which via Tarn flows into Garonne.
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44.47472381591797
long
2.465277671813965
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Marcillac AOC
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source
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949
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Concept
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Valen?ay (wine)
  and
Valencay AOC
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broaderTransitive
definition
Valen?ay is an Appellation d'Origine Contr?l?e (AOC) for wine in the Loire Valley wine region in France, located in the Touraine subregion. The vineyards of Valen?ay, a town known for its cheeses, have held AOC status since November 2003. It previously had VDQS status since 1970. They lie on sloping hillsides on the left bank of the River Cher, in south-east Touraine. A range of grape varieties are grown here, but Sauvignon Blanc is the main white variety, while Gamay is the main red variety.
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Valen?ay AOC
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1184
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Concept
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AOC C?tes du marmandais
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Cotes du Marmandais
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AOC Cotes du marmandais
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Marmandais
,
Cotes du Marmandais AOC
,
C?tes du Marmandais AOC
  and
C?tes du Marmandais (AOC)
broader
broaderTransitive
definition
C?tes du Marmandais is an Appellation d'origine contr?l?e (AOC) for wine located in South West France around the commune of Marmande. With its location just southeast of the Entre-Deux-Mers along the banks of the Garonne river, it is a satellite of Bordeaux, but just outside the borders of that region. The region was elevated from Vin D?limit? de Qualit? Superieure (VDQS) to AOC status in 1990. From the Middle Ages to the 19th century, the wines of the C?tes du Marmandais were widely exported to the Netherlands. The Phylloxera epidemic wiped out most of the vineyards in this area with many farmers switching to other agricultural crops. It wasn't till the later half of the 20th century that viticulture in the area reaffirmed itself.
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C?tes du Marmandais
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491
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Concept
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P?tillant du Bugey VDQS
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Mousseux du Bugey
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Bugey VDQS
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Vin du Bugey-Cerdon VDQS
,
Cerdon du Bugey
,
Vin du Bugey VDQS
,
Vin du Bugey
,
Vin du Bugey-Cerdon
,
Roussette du Bugey
,
Cerdon Wine
,
Roussette du Bugey AOC
,
Mousseux du Bugey VDQS
,
Bugey AOC
,
Roussette du Bugey VDQS
,
P?tillant du Bugey
  and
Vin de Bugey Cerdon VDQS
broader
broaderTransitive
definition
Bugey wine is produced in the Bugey region in the Ain d?partement of France, under the two VDQS designations Bugey and Roussette du Bugey. On May 28, 2009, INAO gave its final approval for the elevation of Bugey and Roussette du Bugey to Appellation d'origine contr?l?e (AOC) status. A high proportion of Bugey wine is white, but white, ros?, red and sparkling wines are all produced in Bugey. Bugey wine made from the aromatic white variety Altesse, locally called Roussette, are among the more noted from the area. Vineyards of the two Bugey appellations cover around 500 hectares (1,200 acres) spread over 67 communes in the department of Ain.
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Bugey wine
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804
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Concept
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Vins du Lyonnais
  and
Coteaux du Lyonnais AOC
broader
broaderTransitive
definition
Coteaux du Lyonnais is an Appellation d'Origine Contr?l?e (AOC) for wine in central-southeastern France. This wine-growing area is located on the slopes of the Monts du Lyonnais, a mountain range to the west of Lyon and in the eastern part of Massif Central.
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Coteaux du Lyonnais
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475
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Concept
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Moselle VQDS
,
Moselle (disambiguation)
  and
Vins de Moselle VDQS
broader
broaderTransitive
definition
Moselle wine is produced in three countries along the Moselle (or Mosel) river: France, Luxembourg and Germany. Moselle wines are mainly white and are made in some of the coldest climates used for commercial winemaking.
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Moselle wine
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457
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Concept
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European Union wine-growing zones
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EU wine growing zones
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EU wine growing zone
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European Union wine growing zone
  and
EU wine-growing zones
definition
The European Union wine growing zones is a tool used in the common European Union wine regulations to regulate certain aspects of winemaking. The zones differ in terms of climate and examples of what is regulated by wine growing zone are required grape maturity at harvest and allowed levels of chaptalisation. There are 21 wine producing countries in the European Union, with 14 of them having significant levels of production. During the 2004-2005 vintage, total European Union wine production was around 184 million hectoliters which accounted for nearly 70% of total worldwide production. Of that total nearly 55% was classified as table wine with 4% used in the production of grape based Distilled spirits such as Armagnac and Cognac. The remaining 41% were produced as "quality wine"-wine that produced under one of the quality wine designation in a country's appellation systems such as Germany's QmP & QbA classifications, France's Appellation d'origine contr?l?e (AOC), Spain's Denominaci?n de Origen (DO) and Italy's Denominazione di origine controllata (DOC) systems. In 1997, the European Union had over 3.4 million hectare planted under vine which accounted for nearly 44% of the world's wine, table and raisin grape production.
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European Union wine growing zones
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182
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Concept
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Qualitaetswein bestimmter Anbaugebiete
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QbA
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Praedikatswein
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Qualit?tswein bestimmter Anbaugebiete
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Qualitatswein mit Pradikat
,
Qualit?tswein mit Pr?dikat
,
Qualit?tswein
,
Pradikat
,
Pr?dikat
,
Qualitaetswein mit Praedikat
,
Gro?es Gew?chs
,
Classification of German wine
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Deutscher Tafelwein
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Tafelwein
,
Qualitatswein bestimmter Anbaugebiete
,
Q.b.A.
,
Erste Lage
,
Erstes Gewachs
,
QBA
,
Praedikat
,
Pr?dikatswein
  and
Pradikatswein
definition
German wine classification consists of several quality categories and is often the source of some confusion, especially among non-German speaking wine consumers. The official classification is set down in the wine law of 1971, although some changes and amendments have been made since then. The classification is based on several factors, including region of origin, whether sugar has been added, and the ripeness of the grapes. The system is quite different from the French Appellation d'Origine Contr?l?e system, or the systems in most other countries. In addition, German wine labels can be confusing for non-German speakers, although they give much information to those who are able to read them. In recent years, the official classification has been criticised by many of the top producers, and additional classifications have been set down by wine growers' organisations such as VDP, without enjoying legal protection. The two main reasons for criticism are that the official classification does not differentiate between better and lesser vineyards and that the quality levels are less appropriate to high-quality dry wines.
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German wine classification
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523
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Concept
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Kabinettwein
definition
Kabinett, or sometimes Kabinettwein, is a German language wine term for a wine which is made from fully ripened grapes of the main harvest, typically picked in September, and are usually made in a light style. In the German wine classification system, Kabinett is the lowest level of Pr?dikatswein, lower in ripeness than Sp?tlese. A German Kabinett is semi-sweet (lieblich) by default, but may be dry or off-dry (halbtrocken) if designated so. In Austria, Kabinett is subcategory of Qualit?tswein rather than a Pr?dikatswein, and the term always designates a dry wine. In the Czech Republic, Kabinet is a category of Quality Wine with Predicate . Wines of this style are usually light and dry.
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Kabinett
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853
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Concept
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Ochsle scale
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Oechsle
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?chsle number
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?chsle scale
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Degrees Oechsle
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Degree Oechsle
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?Oe
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Ochsle
,
Ochsle number
  and
Oechsle number
broader
broaderTransitive
definition
The Oechsle Scale is a hydrometer scale measuring the density of grape must, which is an indication of grape ripeness and sugar content used in wine-making. It is named for Ferdinand Oechsle (1774-1852) and it is widely used in the German, Swiss and Luxembourgish wine-making industries. On the Oechsle scale, one degree Oechsle (? Oe) corresponds to one gram of the difference between the mass of one litre of must at 20 ?C and 1 kg (the mass of 1 litre of water). For example, must with a specific mass of 1084 grams per litre has 84? Oe.
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Oechsle scale
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589
a
Concept
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Degree Baum?
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Baume scale
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Degree Baume
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Degrees Baume
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Degrees Baum?
  and
?B
broader
broaderTransitive
definition
The Baum? scale is a pair of hydrometer scales developed by French pharmacist Antoine Baum? in 1768 to measure density of various liquids. The unit of the Baum? scale has been notated variously as degrees Baum?, B?, B?? and simply Baum? (the accent is not always present). One scale measures the density of liquids heavier than water and the other, liquids lighter than water. The Baum? of distilled water would be 0.
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Baum? scale
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123
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Concept
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?NM
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Normalizovany mustomer
  and
Normalizovan? Mu?tomer
broader
broaderTransitive
definition
Normalizovan? mo?tom?r (?NM) is a scale used in Czech Republic and Slovakia for measuring the sweetness of wine must, and finds use in winemaking. 1 ?NM indicates 1 kg of sugar in 100 l of must. Czech wine and Slovak wine is classified into types depending on the level of sweetness of the must and other conditions. The scale is used for the determination of the wines with attribute when the level of sweetness is observed by controlling and testing institute. Conversions ?Oe = 3.845 x ?NM + 10,8 ?KMW = 0,732 x ?NM +3,2
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Normalizovan? mu?tomer
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857
a
Concept
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Jura (wine)
  and
Wines of Jura
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  and
broaderTransitive
  and
definition
Jura wine, is French wine produced in the Jura d?partement. Located between Burgundy and Switzerland, this cool climate wine region produces wines with some similarity to Burgundy and Swiss wine. Jura wines are distinctive and unusual wines, the most famous being vin jaune, which is made by a similar process to Sherry, developing under a flor-like strain of yeast. This is made from the local Savagnin grape variety. Other grape varieties include Poulsard, Trousseau, and Chardonnay. Other wine styles found in Jura includes a vin de paille made from Chardonnay, Poulsard and Savagnin, a sparkling Cr?mant du Jura made from slightly unripe Chardonnay grapes, and a vin de liqueur known as Macvin du Jura made by adding marc to halt fermentation. The French chemist Louis Pasteur was born and raised in the Jura region and owned a vineyard near Arbois that is still producing wine today under the management of Jura's largest wine firms: Henri-Marie.
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lat
46.87145614624023
long
5.91339111328125
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Jura wine
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114
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Concept
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L'?toile (Jura)
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Cr?mant du Jura
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C?tes du Jura AOC
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L'?toile AOC
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Cotes du Jura
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Macvin du Jura AOC
,
Arbois AOC
,
Cr?mant du Jura AOC
,
Macvin
,
Cremant du Jura AOC
,
Macvin du Jura
,
Cremant du Jura
,
Cotes du Jura AOC
,
L'Etoile AOC
  and
C?tes du Jura
broader
broaderTransitive
definition
The wine regions of Jura include several Appellation d'Origine Contr?l?e.
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Jura wine regions
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180
a
Concept
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?il de perdrix
,
?il-de-Perdrix
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?il-de-perdrix
,
OEil-de-Perdrix
,
?il De Perdrix
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Oeil-De-Perdrix
,
OEil-de-perdrix
,
Oeil-de-perdrix
,
Oeil de Perdrix
,
Oeil-de-Perdrix
,
OEil de Perdrix
,
Oeil De Perdrix
,
Patridge eye
,
OEil de perdrix
,
OEil De Perdrix
,
?il de Perdrix
  and
Eye of the partridge
broader
broaderTransitive
definition
Oeil de Perdrix is a ros? wine produced in Switzerland. The history of the wine style dates back to the Middle Ages in the Champagne region of France and from there spread to the Canton of Neuch?tel in Switzerland where it would become a popular dry ros? made from Pinot noir. The name "?il de perdrix" means "eye of partridge" in French, a reference to the pale pink colour of the eye of a partridge in death throes. Until about a century ago, it was common for vineyards to have the red and white grapes unseparated unlike today where each vineyard has a unique grape. This gave white wine, red wine and what was called grey wine because the wine was neither white nor red. It is also an old name for very pale ros? wine made by the saign?e method, in which the juice of red grapes is drawn off and fermented with little contact with the skins. With the modernization of viticulture and separation of grapes the term Oeil de Perdrix disappeared in France but remained in the Canton of Neuch?tel in Switzerland. The Canton of Neuch?tel would export the Oeil de Perdix primarily to the German-speaking cantons of Switzerland but also to other cantons, namely to the cantons of Geneva, Vaud and Valais. After the Second World War, the latter decided to start producing their own Oeil de Perdrix. When the policy for wine of controlled origin in Switzerland began, the Canton of Neuch?tel claimed the sole Oeil de Perdrix AOC but it was refused and the cantons of Geneva, Vaud, Valais and Neuch?tel, all have the Oeil de Perdrix AOC today. The early origins of the American wine White Zinfandel can be traced to a California winemakers attempt at making an Oeil de Perdrix style wine.
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Oeil de perdrix
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388
a
Concept
broader
broaderTransitive
definition
A stuck fermentation occurs in brewing beer or winemaking when the yeast become dormant before the fermentation has completed. Unlike an "arrested fermentation" where the winemaker intentionally stops fermentation (such as in the production of fortified wines), a stuck fermentation is an unintentional and unwanted occurrence that can lead to the wine being spoiled by bacteria and oxidation. There are several potential causes of a stuck fermentation-the most common are excessive temperatures killing off the yeast or a must deficient in the nitrogen food source needed for the yeast to the thrive. Once the fermentation is stuck, it is very difficult to restart due to a chemical compound released by dying yeast cells that inhibit the future growth of yeast cells in the batch. At the winery winemakers take several steps to limit the possibility of a stuck fermentation occurring, such as adding nitrogen to the must in the form diammonium phosphate or using cultured yeast with a high temperature and alcohol tolerance. These steps that winemakers may take to prevent a stuck fermentation will each have their own subtle or dramatic effect on the resulting flavors and quality of the wine.
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Stuck fermentation
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87
a
Concept
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Micro-Oxygenation
,
Oxygen in wine
,
Micro oxygenation
  and
Micro-oxygenation
broader
broaderTransitive
definition
Micro-oxygenation is a process used in winemaking to introduce oxygen into wine in a controlled manner. Developed in 1991 by Patrick DuCournau, working with the exceptionally tannic grape Tannat in Madiran, the process gained usage in modern winemaking following the 1996 authorization by the European Commission. Today the technique is widely employed in Bordeaux as well as at least 11 different countries, including the United States and Chile.
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Microoxygenation
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319
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Concept
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Mateus (wine brand)
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Mateus Ros?
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Mateus
  and
Mateus Rose
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broaderTransitive
definition
Mateus is a brand of medium-sweet frizzante ros? wine produced in Portugal. The brand was created in 1942 and production began at the end of World War II. The wine was especially styled to appeal to the rapidly developing North American and northern European markets. Production grew rapidly in the 1950s and 1960s and by the late 1980s, supplemented by a white version, it accounted for over 40% of Portugal's table wine exports. At that time, worldwide sales were 3.25 million cases per year.
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Mateus (wine)
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246
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Concept
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broaderTransitive
definition
Schilcher is a wine produced solely in the Austrian region of Western Styria (Weststeiermark), in the districts of Deutschlandsberg and Voitsberg, sharing a border with Slovenia and Carinthia to the south and west. The wine growing area is the smallest in Europe. The Schilcher wine itself is a distinct ros? made from the indigenous Blauer Wildbacher grape. The colour ranges from a light onion tinge to a deep ruby. The grape was once a wild variety which was said to contain alcohol compounds which, in turn, allegedly would induce wild inebriation, hence its colloquial name Rabiatperle - rabid pearl. The name Schilcher originates from the Middle High German word schillern meaning to radiate with colour.
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Schilcher
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Ros? wines
source
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definition
Retsina is a Greek white resinated wine that has been made for at least 2000 years. Its unique flavor is said to have originated from the practice of sealing wine vessels, particularly amphorae, with Aleppo Pine resin in ancient times. Before the invention of impermeable glass bottles, oxygen caused many wines to spoil within the year. Pine resin helped keep air out, while at the same time infusing the wine with resin aroma. The Romans began to use barrels in the 3rd century AD, removing any oenological necessity for resin, but the flavor itself was so popular that the style is still widespread today.
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Retsina
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422
a
Concept
definition
Resinated wine is a type of wine which derives part of its flavor from exposure to tree resins, most generally pine resin. Prior to the widespread use of barrels in Europe, wine was stored in amphorae, often sealed with Aleppo pine resin. Wines thus sealed were flavored by the resin, and over time this became a feature of the wine itself rather than an unwanted side effect. Though today mainly associated with Greece, resinated wine appears to have been more widespread in the past. In his Natural History (book xiv), Pliny the Elder noted that in the region near Vienna (modern day Vienne in the Rhone wine region), the Allobroges produced a resinated wine that was held in esteem and commanded a high market price. The most common form of resinated wine today is Greek retsina, which is still produced and exported from Greece, particularly around Attica, Boeotia and Euboea. The European Union treats the name "Retsina" as a protected designation of origin and traditional appellation for Greece and parts of the southern regions of Cyprus. An Australian wine style made in South Australia can be called "resinated wine" but not "Retsina".
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Resinated wine
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a
Concept
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Cava
broader
  and
broaderTransitive
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definition
Cava is a Spanish sparkling wine of Denominaci?n de Origen (DO) status, most of which is produced in Catalonia. It may be white or ros?. The macabeu, parellada and xarel?lo are the most popular and traditional grape varieties for producing cava. Only wines produced in the traditional method (m?thode champenoise) may be labelled cavas, those produced by other processes may only be called vinos espumosos (sparkling wines). About 95% of all cava is produced in the Pened?s area in Catalonia, with the village of Sant Sadurn? d'Anoia being home to many of Spain's largest production houses. The two major producers are Codorn?u and Freixenet. In the past, cava was referred to as Spanish champagne, which is no longer permitted under European Union law, since champagne has Protected Geographical Status (PGS) and Spain entered the EU in 1986. Colloquially it is still called champ?n or champa?a in Spanish or xampany in Catalan. Today it is defined by law as a Vino Espumoso de Calidad Producido en una Regi?n Determinada (VECPRD), that is, "quality sparkling wine produced in a designated region". Cava is an important part of Catalan and Spanish family tradition and is often consumed at celebrations like baptisms, marriages, banquets, dinners and parties.
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Cava (Spanish wine)
related
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335
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Concept
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broaderTransitive
definition
Freixenet is a Cava producer in Spain, located west of Barcelona in Catalonia. Cava is a sparkling wine produced in Spain. Freixenet was started after the union of two Spanish families with a lengthy history in winemaking: the Ferrers, owners of La Freixeneda, a 12th-century farming estate in Sant Quint? de Mediona in the Alt Pened?s, and the Salas, winemakers since 1830 and the founders of Casa Sala, a wine exporter to Latin America, in Sant Sadurn? d'Anoia. Towards the end of the 19th century, Dolores Sala Viv?, the granddaughter of the founder of Casa Sala, married Pedro Ferrer Bosch of La Freixeneda. This era saw the gradual loss of Spain?s colonies and grape production diminishing due to the phylloxera plague that had destroyed red grape vines across Europe. Inspired by the success of Champagne, Codorn?u and others encouraged vineyard owners to replant with white grape varieties like Macabeu, Parellada and Xarel?lo to use for sparkling wine production. These grapes are still the primary grapes of Cava today though some producers are experimenting with the use of the Champagne wine grapes of Chardonnay and Pinot noir. As a result, the newlyweds joined forces with Dolores' father to switch the focus of the Sala family business to sparkling wines made under the traditional method, or m?thode Champenoise. The name comes from La Freixenada ? a family wine producing estate located in the Alt Pened?s region since the 13th Century. In 1941, Freixenet launched its leading product, the Carta Nevada. In 1974, the company achieved international success with another cava, the Cordon Negro. Nowadays Freixenet offers public tours of the winery in which both cavas are produced; visitors are shown the underground cellars and the bottling plant before tasting the finished product. The winery is situated opposite the main train station in the Catalonian village of Sant Sadurn? d'Anoia. Around 95% of Spain's total Cava production is from Catalonia and Sant Sadurn? d'Anoia is home to many of Spain's largest production houses. The brand is well known because of the Christmas spots. Every year, a celebrity is invited to star in the 2-minutes spot and congratulate the Christmas of all the people.
exactMatch
page
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prefLabel
Freixenet
related
1196
a
Concept
broader
broaderTransitive
definition
Gloria Ferrer Caves & Vineyards is a winery in Sonoma County, California that specializes in sparkling wines, as well as Pinot Noir and Chardonnay wine. Located in the Carneros wine appellation, it was the first sparkling wine producer in Sonoma Carneros.
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page
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prefLabel
Gloria Ferrer
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source
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source
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source
,
,
1148
a
Concept
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Trentodoc
broader
  and
broaderTransitive
953
a
Concept
exactMatch
narrower
  and
narrowerTransitive
135
a
Concept
altLabel
Schiava
  and
Schiava Grossa
broader
  and
broaderTransitive
  and
definition
Trollinger (or Schiava) is a light-red, late-maturing wine grape variety that was originally cultivated in the wine regions of South Tyrol and Trentino. It probably reached the southern regions of Germany during Roman times. The variety is first mentioned under that name in fourteenth century documents, for example Martin Luther drank it according to a report of the papal legate Alexander around 1520. In the 1960s, it was crossed with the white grape Riesling to produce the cross Kerner. Today it is almost exclusively cultivated on steep, sunny locations in the W?rttemberg wine region of Baden-W?rttemberg. In W?rttemberg, 21.2 percent of the vineyards are devoted to Trollinger grapes ? one of the region?s top three grapes.
exactMatch
page
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Trollinger
source
  and
prefLabel
Wines of Trentino
source
  and
definition
Trento is an Italian wine Denominazione di origine controllata (DOC) region producing white and ros? sparkling wine made in Trentino. The sparkling wines of Trento are produced using the same production method as Champagne, and the Champagne grape varieties of Chardonnay, Pinot Noir, and Pinot Meunier with Pinot Blanc also being a permitted variety.
exactMatch
page
prefLabel
Trento DOC
related
1161
a
Concept
altLabel
South Tyrol (wine region)
,
S?dtirol wine
,
Trentino wine
,
Trentino-Alto Adige/S?dtirol (wine)
,
Alto-Adige (wine)
,
Alto Adige/S?dtirol (wine)
,
Trentino-Alto Adige (wine)
,
Trentino (wine region)
,
Alto Adige/South Tyrol (wine)
,
Trentino (wine)
,
Alto-Adige wine
,
Alto Adige (wine)
,
Wines of Trentino-Alto Adige/S?dtirol
,
S?dtirol (wine)
  and
Trentino - Alto Adige (wine)
definition
The Trentino-Alto Adige/S?dtirol area is an is an autonomous region located in north-east Italy producing wine in the two provinces of Trentino and South Tyrol. This Italian wine region is noted for the distinct German and Austrian influences on the wine industry due to the region's long history under the rule of Austria-Hungary and Holy Roman Empires. Because of its unique history and location within the southern Alps and Dolomites, the Trentino-Alto Adige/S?dtirol grows a wide range of grape varieties that are unusually not seen in other parts of Italy. These include M?ller-Thurgau, Schiava, Lagrein, Sylvaner, Riesling (known locally as Riesling Renano) and Gew?rztraminer (known locally as Traminer Aromatico).
exactMatch
prefLabel
Trentino-Alto Adige/S?dtirol wine
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source
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,
,
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,
  and
source
,
,
,
817
a
Concept
altLabel
Salon Champagne
,
Salon (wine)
  and
Salon
broader
broaderTransitive
definition
Champagne Salon is a small producer of critically acclaimed Champagne made in the blanc de blancs style. Salon, along with Delamotte, is part of the Laurent-Perrier group since 1989. It is regarded as one of the most expensive Champagnes on the market.
exactMatch
page
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prefLabel
Champagne Salon
related
,
973
a
Concept
altLabel
Delamotte
  and
Delamotte Champagne
broader
broaderTransitive
definition
Champagne Delamotte is a small producer of Champagne. Along with its "sister" winery Champagne Salon, Delamotte is part of the Laurent-Perrier group.
exactMatch
page
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prefLabel
Champagne Delamotte
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,
,
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source
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,
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source
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,
,
,
,
,
,
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  and
162
a
Concept
altLabel
Amarone della Valpolicella
broader
broaderTransitive
definition
Amarone della Valpolicella, usually known as Amarone, is a typically rich Italian dry red wine made from the partially dried grapes of the Corvina (40.0% ? 70.0%), Rondinella (20.0% ? 40.0%) and Molinara (5.0% ? 25.0%) varieties. The wine was awarded Denominazione di Origine Controllata (DOC) status in December 1990. On 4 December 2009, Amarone and Recioto della Valpolicella were promoted to the status of Denominazione di Origine Controllata e Garantita (DOCG). Total production for sale (including recioto) in 2008 was 8.57 million bottles
exactMatch
page
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prefLabel
Amarone
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,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
,
  and
source
source
,
,
,
,
,
,
  and
source
  and
source
,
  and
534
a
Concept
altLabel
Goon Bagging
,
Wine box
,
Goonbag
,
Goonsack
,
Box Wine
,
Boxed Wine
,
Silver sacking it
,
Bladder pack
,
Cardboard imprisoned wine
,
Silver sacking
,
Goon sack
,
Silver sack
,
Cask Wine
,
Cask wine
,
Chateau Cardboard
,
Goon bag
,
Boxed wine
  and
Chateau le Box
definition
A box wine (or boxed wine, goon, cask wine) is a wine packaged as a Bag-In-Box. Such packages contain a plastic bladder protected by a box, usually made of corrugated fiberboard.
exactMatch
prefLabel
Box wine
related
,
,
1217
a
Concept
altLabel
Bulk wine
  and
Jug (wine)
definition
Jug wine is a term in the United States for inexpensive table wine (or "bulk wine") typically bottled in a glass jug. Historically, jug wines were labeled semi-generically, often sold to third parties to be relabeled, or sold directly from the winery's tasting room to customers who would often bring their own bottles. Beginning in the 1960s, when Americans began to consume more premium wine, jug wine took on a reputation for being "extreme value" (bargain-priced premium wine). Beginning in the late 1980s jug wines have increasingly been labeled varietally to meet consumer demand.
exactMatch
prefLabel
Jug wine
related
,
23
a
Concept
altLabel
Alexander Valley (wine)
,
Alexander (disambiguation)
,
Alexander Valley
,
Alexander valley wine
  and
Alexander Valley (AVA)
broader
broaderTransitive
definition
The Alexander Valley is a Californian American Viticultural Area (AVA) just north of Healdsburg in Sonoma County. It is home to many wineries and vineyards, as well as the city of Cloverdale. It is the largest and most fully planted wine region in Sonoma. Highway 101 runs through the valley, and the Russian River flows down the valley, surrounded by vineyards on both sides. From the higher elevations of the valley rim, there is view as far south as Taylor Mountain and Sonoma Mountain. The region was named for Cyrus Alexander, owner of a part of the Rancho Sotoyome Mexican land grant, in 1847. Granted AVA status in 1984, the boundaries of the appellation are defined in the Code of Federal Regulations, Title 27, Section 9.53.
exactMatch
lat
38.75
long
-122.9000015258789
page
prefLabel
Alexander Valley AVA
related
,
862
a
Concept
altLabel
Chalk Hill, California
,
Chalk Hill (AVA)
,
Chalk Hill (disambiguation)
  and
Chalk Hill California
broader
broaderTransitive
definition
The Chalk Hill AVA is an American Viticultural Area (AVA) located in Sonoma County, California. The boundaries of the wine appellation cover the northeast corner of the Russian River Valley AVA. The majority of vineyards are located to the east of U.S. Route 101, near the town of Windsor. The name Chalk Hill comes from the unique volcanic soil of chalky white ash which has shown itself to perform well with planting of white wine varietals like Chardonnay and Sauvignon Blanc. The majority of the region's wineries are located on the western slopes of the Mayacamas Mountains.
exactMatch
lat
38.56000137329102
long
-122.7699966430664
page
prefLabel
Chalk Hill AVA
related
,
229
a
Concept
altLabel
Northern Sonoma
broader
  and
broaderTransitive
  and
definition
The Northern Sonoma AVA is an American Viticultural Area in Sonoma County, California, USA. The appellation covers most of the county with the notable exceptions of the Los Carneros AVA and Sonoma Valley AVA wine regions, which are located in the southern portion of the county. The creation of this AVA was largely based on the petitioning of the E & J Gallo Winery as part of their expansion of their Gallo of Sonoma brand.
exactMatch
lat
38.5
long
-122.8000030517578
page
prefLabel
Northern Sonoma AVA
related
27
a
Concept
altLabel
Rockpile (AVA)
broader
broaderTransitive
definition
Rockpile AVA is an American Viticultural Area located in Sonoma County, California, northwest of the town of Healdsburg. Established on February 28, 2002, Rockpile AVA was Sonoma County's twelfth designated wine appellation. The wine region consists of approximately 15,400 acres (62 km) in northwestern Sonoma County. All of the AVA has an elevation in excess of 800 feet (244 m) above sea level. Eleven vineyards are currently located within the AVA and there are approximately 160 acres (1 km) of planted wine grapes.
exactMatch
lat
38.79027938842773
long
-123.2294464111328
page
prefLabel
Rockpile AVA
related
210
a
Concept
altLabel
Dry Creek AVA
,
Dry Creek
,
Dry Creek Valley (AVA)
  and
Dry Creek Valley
broader
broaderTransitive
definition
The Dry Creek Valley AVA is an American Viticultural Area in Sonoma County, California, located northwest of the town of Healdsburg. The valley is formed by Dry Creek, a tributary of the Russian River, and is approximately 16 miles (25.7 km) long and 2 miles (3.2 km) wide. The appellation benefits from the close proximately of the Lake Sonoma reservoir for irrigation in this relatively dry area.
exactMatch
lat
38.70000076293945
long
-122.966667175293
page
prefLabel
Dry Creek Valley AVA
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,
,
,
  and
source
,
,
,
  and
source
,
,
,
462
a
Concept
altLabel
Knights Valley (AVA)
,
Knights (disambiguation)
  and
Knights Valley
broader
  and
broaderTransitive
  and
definition
Knights Valley AVA is an American Viticultural Area in Sonoma County, California. One of Sonoma County's original five American Viticultural Areas (AVAs), Knights Valley AVA was formally designated an American Viticultural Area on October 21, 1983. Knights Valley AVA includes approximately 37,000 acres (150 km). Over 30 growers maintain the 2,000 acres (8 km) planted to wine grape vineyards. The easternmost designated Sonoma County wine region, Knights Valley AVA has the warmest climate in the county. The valley lies between the Alexander Valley AVA and Chalk Hill AVA wine regions to the west and the Mayacamas Mountains to the east. Geographically, the appellation separates the rest of Sonoma County from the Napa Valley AVA.
exactMatch
lat
38.63333511352539
long
-122.6833343505859
page
prefLabel
Knights Valley AVA
related
,
,
,
,
,
  and
360
a
Concept
definition
Meritage is a proprietary term used to denote red and white Bordeaux-style wines without infringing on the Bordeaux region's legally protected designation of origin. Winemakers must license the Meritage trademark from its owner, the California-based Meritage Alliance. Member wineries are found principally in the United States, though increasingly elsewhere.
exactMatch
prefLabel
Meritage
related
435
a
Concept
altLabel
Horse Heaven
  and
Horse Heaven Hills (AVA)
broader
broaderTransitive
definition
The Horse Heaven Hills AVA is an American Viticultural Area in southeastern Washington, and is part of the larger Columbia Valley AVA. The Horse Heaven Hills AVA borders the Yakima Valley AVA on the north and the Columbia River on the south. Elevations in this AVA range from 200 feet (61 m) above sea level in the south to 1,800 feet (549 m) above sea level at the northern boundary. Grapes planted in the south-facing slopes of the Horse Heaven Hills benefit from strong winds that arrive from the west via the Columbia Gorge, reducing the likelihood of rot and fungal diseases.
exactMatch
lat
46
long
-120
page
prefLabel
Horse Heaven Hills AVA
related
776
a
Concept
altLabel
Columbia Valley (wine)
  and
Columbia Valley (AVA)
broader
broaderTransitive
definition
The Columbia Valley AVA is an American Viticultural Area which lies in the Columbia River Plateau, through much of central and southern Washington state, with a small section crossing into the neighboring state of Oregon. The AVA includes the drainage basin of the Columbia River and its tributaries through much of Washington. The Columbia Valley AVA is the largest wine region in the state of Washington, including over 11,000,000 acres (45,000 km), of which 17,000 acres (69 km) are planted in vineyards. The Columbia Valley AVA includes 99% of the total vineyard area planted in the state of Washington. Grapes grown here include Merlot, Riesling, Cabernet Sauvignon, Chenin Blanc, Sauvignon Blanc, and S?millon. Concord grapes and other Vitis labrusca grapes are grown in the region as well. The unique climates of the area allow the Columbia Valley to produce wines that are very fruit-forward, like California wine, but which also retain some of the balance and structure of European wine.
exactMatch
page
prefLabel
Columbia Valley AVA
related
,
,
,
434
a
Concept
altLabel
Red Mountain (AVA)
  and
Red Mountain
broader
broaderTransitive
definition
The Red Mountain AVA is an American Viticultural Area that includes the land surrounding Red Mountain in Benton County, Washington. It is part of the Yakima Valley AVA, which in turn is part of the larger Columbia Valley AVA. Located between Benton City and Richland, the Red Mountain AVA is the smallest in the state at only 4,040 acres (16 km) in area. The area has 600 acres (2.4 km) under cultivation of primarily red varietals including Cabernet Sauvignon, Merlot, Sangiovese, Cabernet Franc and Syrah. The reputation of the wines produced in this area has brought Red Mountain AVA worldwide acclaim. The vineyards in this appellation have produced grapes for some of the most sought after wines in Washington State.
exactMatch
page
prefLabel
Red Mountain AVA
related
,
,
,
,
391
a
Concept
altLabel
Yakima Valley (AVA)
,
Yakima Valley (wine)
  and
Yakima Valley
broader
broaderTransitive
definition
The Yakima Valley AVA was the first American Viticultural Area established within Washington State, gaining the recognition in 1983. Part of the larger Columbia Valley AVA, Yakima Valley AVA is home to more than 11,000 acres (45 km) of vineyards, giving the area the largest concentration of wineries and vineyards in the state of Washington. The most widely planted varietals in the area are Cabernet Sauvignon, Merlot, Syrah, Chardonnay and Riesling. Nearly 40% of Washington state yearly wine production is made from Yakima Valley grapes. In addition to grapes, the Yakima Valley is also home to several fruit orchards growing apples, cherries, nectarines, peaches, pears and plums. Around the town of Zillah, there is the Zillah Fruit Loop driving tour through the area's orchards and vineyards. The area is also home to nearly 80% of the US hop production.
exactMatch
lat
46.34722137451172
long
-120.2658309936523
page
  and
prefLabel
Yakima Valley AVA
related
454
a
Concept
altLabel
Single vineyard
,
Single vineyard labeling
,
Single vineyard (wine)
,
Vineyard sites
,
Single vineyard wines
,
Vineyard designate
,
Single vineyard wine
,
Vineyard designated bottlings
,
Single vineyard estate
,
Vineyard designated wines
  and
Single vineyard designated wine
definition
A vineyard designated wine is a wine produced from the product of a single vineyard with that vineyard's name appearing on the wine label. Throughout the history of winemaking and viticulture, the differences in quality between one plot of land and another have been observed with the boundaries of these vineyard generally well demarcated. In Burgundy, the vineyards of the area are classified with the highest quality vineyards receiving the ranking of Grand cru. The names of these vineyards, such as Montrachet, will often appear on the wine label of Burgundy wines in bolder, more prominent print than even the name of the producer. In the United States, the appearance of vineyards name on wine labels is a relatively recent phenomenon with one of the first vineyard designated premium wines in California being the 1966 vintage Heitz Martha's Vineyard Cabernet Sauvignon. Later examples include the 1975 Robert Young Vineyard Chardonnay from the Sonoma wine estate of Chateau St. Jean. Under US wine laws, if the name of vineyard appears on the label at least 95% of the grapes used to make the wine must come from that vineyard.
exactMatch
prefLabel
Vineyard designated wine
related
,
,
38
a
Concept
altLabel
Monopole
  and
Monopoly (wine)
definition
A monopole is an area controlled by a single winery (wine company) and can be as small as a lieu-dit (vineyard) or as large as an entire appellation d'origine contr?l?e, such as Bordeaux or Champagne. Frequently this is mentioned on the label and it is rare for only one winery to produce all the wine from an area entitled to a certain name. Each wine is sold by only one company. The Napoleonic inheritance laws typically caused vineyards to be so finely divided that n?gociants are needed to bottle commercial quantities of a wine. Whether a monopole indicates a wine of unusual quality or not is a matter of debate.
exactMatch
prefLabel
Monopole (wine)
related
344
a
Concept
altLabel
La Grande Rue Grand cru
,
Grand Rue Grand cru
,
Grand Rue
,
La Grande Rue AOC
  and
La Grand Rue
broader
broaderTransitive
definition
La Grande Rue is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety.
exactMatch
lat
47.16083145141602
long
4.949722290039062
page
prefLabel
La Grande Rue
related
,
72
a
Concept
altLabel
Romanee-Saint-Vivant
,
Roman?e-Saint-Vivant AOC
,
Roman?e-St. Vivant
  and
Roman?e-Saint Vivant
broader
broaderTransitive
definition
Roman?e-Saint-Vivant is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. It is situated within the commune of Vosne-Roman?e. La Roman?e borders on La Grande Rue in the south, Roman?e-Conti and Richebourg in the west, Vosne-Roman?e Premier Cru vineyards in the north (Les Suchots) and in the east (La Croix-Rameau and Les Gaudichots) and also the village Vosne-Roman?e itself in the east. The AOC was created in 1936. It takes its name from the Abbey of Saint Vivant, which in Medieval times owned several vineyards among the Vosn?e-Roman?e Grands Crus.
exactMatch
lat
47.16222381591797
long
4.952777862548828
page
prefLabel
Roman?e-Saint-Vivant
related
,
,
962
a
Concept
altLabel
Romanee Conti
,
Roman? conti
,
Romanee-Conti
,
La Romanee-Conti
,
Roman?e Conti
,
La Roman?e-Conti
  and
Romane conti
broader
broaderTransitive
definition
Roman?e-Conti is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the sole grape variety. It is situated within the commune of Vosne-Roman?e and is a monopole of the winery Soci?t? Civile du Domaine de la Roman?e-Conti, which takes its name after this vineyard. Roman?e-Conti borders on La Roman?e in the west, Richebourg in the north, Roman?e-Saint-Vivant in the east and La Grande Rue in the south. The AOC was created in 1936. Wine from the vineyard is among the most sought after, and expensive, in the world. In October 2010, 77 bottles fetched a total of US$750,609 at auction. A single bottle of the 1990 vintage was sold for US$10,953.
exactMatch
lat
47.16166687011719
long
4.949999809265137
page
prefLabel
Roman?e-Conti
related
284
a
Concept
altLabel
Chateau Grillet AOC
,
Ch?teau-Grillet
,
Chateau-grillet
,
Ch?teau Grillet AOC
,
Chateau Grillet
,
Chateau-Grillet AOC
  and
Ch?teau grillet
broader
broaderTransitive
definition
Ch?teau-Grillet is a wine-growing AOC in the northern Rh?ne wine region of France, near Vienne, which produces white wine from Viognier grapes. The whole appellation, which only is 3.8 hectares (9.4 acres) in size, is owned by a single winery, Ch?teau-Grillet. The appellation was officially created in 1936. Ch?teau-Grillet AOC is effectively an enclave of the Condrieu appellation, which also produces white Viognier-only wines. These appellations are located just south of Vienne in the northern part of the Rh?ne valley. The production of white wine in the Rh?ne region is relatively small compared to the red wines. Condrieu and Ch?teau-Grillet are the only appellations in northern Rh?ne that are exclusively white wine appellations. The situation of an AOC (or other official wine designation) owned by a single estate is a situation known as a monopole. There are several other monopole estates in France including Roman?e-Conti, La T?che, La Roman?e, Clos de Tart, and Clos de la Coul?e de Serrant. The Neyret-Gachet family acquired the Ch?teau-Grillet estate in 1830, and the family retained ownership until the estate was purchased by French billionaire Francois Pinault in 2011. Today, Isabelle Baratin manages the production and sale of the estate's single wine: Vin Blanc de Ch?teau-Grillet. Only 10,000 bottles are produced each year. The estate also produces two Brandies: Fine du Ch?teau-Grillet and Marc du Ch?teau-Grillet. The former is distilled from the Ch?teau-Grillet wine while the latter is a pomace brandy. The vineyards stretch over two communes: Saint-Michel-sur-Rh?ne and V?rin. The vines are situated in terraces on steep granite cliffs surrounding the estate where the soil is lighter and more fragmented than in the Condrieu AOC. The slopes are shaped in the form of a natural amphitheater with south-southeastern sun exposure. The estate's vines average 40 years of age, and as a result produce very low yields. The slim brown bottles of Ch?teau-Grillet are easily recognised and are used by no other French winery. Until 1987, 70 centiliter bottles were used, rather than the 75 cl bottles used since.
exactMatch
page
prefLabel
Ch?teau-Grillet AOC
related
,
,
,
,
,
33
a
Concept
altLabel
Tart Grand cru
,
Tart (disambiguation)
,
Clos du Tart
,
Clos de Tart Grand cru
,
Clos Tart Grand cru
,
Clos Tart
  and
Clos de tart
broader
broaderTransitive
definition
Clos de Tart is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. It is situated in the commune of Morey-Saint-Denis in the C?te-d'Or d?partement. Clos de Tart is located in the southern part of the commune, starts immediately west (uphill) of the village itself, and borders to the Grand Cru vineyard Bonnes Mares in the south and Clos des Lambrays in the north. The AOC was created in 1939, and the Clos part of its name refers to a wall-enclosed vineyard. Clos de Tart is a monopole, owned by Mommesin.
exactMatch
lat
47.19527816772461
long
4.962500095367432
page
prefLabel
Clos de Tart
related
,
,
1008
a
Concept
altLabel
Lambrays
,
Clos Lambrays
,
Lambrays Grand cru
,
Clos des Lambrays Grand cru
  and
Clos des lambrays
broader
broaderTransitive
definition
Clos des Lambrays is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. It is situated in the commune of Morey-Saint-Denis in the C?te-d'Or d?partement, and is located immediately to the southwest of the village Morey-Saint-Denis. The Clos part of its name refers to a wall-enclosed vineyard. Clos des Lambrays was elevated from premier cru to grand cru status in 1981, which meant that it was created as a separate AOC. Clos de Lambrays totals 8.84 hectares (21.8 acres), and most of it or 8.66 hectares (21.4 acres), is owned by the winery Domaine de Lambrays. However, Domaine Taupenet-Merme also has a small holding in this vineyard, so Domaine de Lambrays are unable to put a "Monopole" label on their bottles.
exactMatch
page
prefLabel
Clos des Lambrays
related
,
,
663
a
Concept
altLabel
Morey-Saint-Denis AOC
,
Morey St Denis
,
Morey Saint Denis AOC
,
Morey-Saint-Denis (AOC)
,
Morey-Saint-Denis Premier Cru
  and
Morey-Saint-Denis (wine)
broader
broaderTransitive
definition
Morey-Saint-Denis wine is produced in the commune of Morey-Saint-Denis in the C?te de Nuits subregion of Burgundy. The Appellation d'origine contr?l?e (AOC) Morey-Saint-Denis may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. The production of red wine dominates greatly, with around 96 per cent, and only around four per cent white wine. There are five Grand Cru vineyards with the commune: Clos de Tart, Clos des Lambrays, Clos Saint-Denis, Clos de la Roche and Bonnes Mares, which is shared with Chambolle-Musigny. In 2008, 96.4 hectares (238 acres) of vineyard surface was in production for Morey-Saint-Denis at village and Premier Cru level, and 3,822 hectoliter of wine was produced, of which 3,679 hectoliter red wine and 143 hectoliter white wine. Some 4.55 hectares (11.2 acres) of this area was used for the white wines in 2007. The total amount produced corresponds to just over 500,000 bottles, of which just under 500,000 bottles of red wine and just under 20,000 bottles of white wine. The AOC regulations allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this not very often practiced. For white wines, both Chardonnay and Pinot Blanc are allowed, but most wines are likely to be 100% Chardonnay. The allowed base yield is 40 hectoliter per hectare of red wine and 45 for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine.
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page
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Morey-Saint-Denis wine
related
923
a
Concept
altLabel
Clos de la Roche AOC
,
Clos Roche Grand cru
,
Roche
,
Clos Roche
,
Clos de la Roche Grand cru
  and
Clos de la roche
broader
broaderTransitive
definition
Clos de la Roche is an Appellation d'origine contr?l?e for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. It is situated in the commune of Morey-Saint-Denis in the C?te-d'Or d?partement. Clos de la Roche is located in the northern part of the commune, stretches to the border of Gevrey-Chambertin, and borders to the Grand Cru vineyard Clos Saint-Denis in the south. It borders the Route des Grands Crus in the east. The AOC was created in 1936, and the Clos part of its name refers to a wall-enclosed vineyard.
exactMatch
lat
47.20360946655273
long
4.962500095367432
page
prefLabel
Clos de la Roche
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,
,
,
898
a
Concept
altLabel
Saint Denis Grand cru
,
Clos Saint Denis Grand cru
,
Clos St. Denis Grand cru
,
Clos Saint-Denis AOC
,
Clos St Denis Grand cru
,
Clos St. Denis
,
St. Denis Grand cru
,
Clos Saint Denis
,
St Denis Grand cru
  and
Clos St Denis
broader
broaderTransitive
definition
Clos Saint-Denis is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. It is situated in the commune of Morey-Saint-Denis in the C?te-d'Or d?partement. Clos de la Roche is located just to the north of the village Morey-Saint-Denis (which has borrowed its name from the vineyard) and borders to the Grand Cru vineyard Clos de la Roche in the north. The AOC was created in 1936, and the Clos part of its name refers to a wall-enclosed vineyard.
exactMatch
lat
47.20111083984375
long
4.961666584014893
page
prefLabel
Clos Saint-Denis
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source
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860
a
Concept
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Bonnes Mares AOC
,
Bonnes-Mares Grand cru
,
Bonnes-Mares
,
Bonnes-Mares AOC
  and
Bonnes Mares Grand cru
broader
broaderTransitive
definition
Bonnes Mares is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. The AOC was created in 1936. It is shared between the two communes of Chambolle-Musigny (where the main part is located) and Morey-Saint-Denis in the C?te-d'Or d?partement. Bonnes Mares is located a little to the north of the Chambolle-Musigny village, and borders the Route des Grands Crus in the east and the Grand Cru vineyard Clos de Tart in the north. In 2008, 16.24 hectares (40.1 acres) of vineyard surface was in production within the AOC, and 522 hectoliter of wine was produced, corresponding to 70,000 bottles.
exactMatch
lat
47.19194412231445
long
4.95805549621582
page
prefLabel
Bonnes Mares
related
869
a
Concept
altLabel
Chambolle-Musigny Premier Cru
,
Chambolle (wine)
,
Chambolle-Musigny (AOC)
  and
Chambolle-Musigny AOC
broader
broaderTransitive
definition
Chambolle-Musigny wine is produced in the village of Chambolle-Musigny in C?te de Nuits of Burgundy. The Appellation d'origine contr?l?e (AOC) Chambolle-Musigny may only be used for red wine with Pinot Noir as the main grape. There are 25 Premier Cru vineyards in Chambolle-Musigny, and two Grand Cru vineyards: Musigny and Bonnes Mares. The AOC was created in 1936. In 2008, 152.23 hectares (376.2 acres) of vineyard surface was in production for Chambolle-Musigny at village and Premier Cru level, and 6,044 hectoliter of wine was produced, corresponding to slightly over 800,000 bottles. Within the commune, there are also vineyards (on the flatter land to the east of the N74 road) which are only entitled to the regional Bourgogne appellation. The main grape variety is Pinot Noir for red Musigny, and Chardonnay for white Musigny. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wine, but this not very often practiced. The allowed base yield is 40 hectoliter per hectare. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level wine, and 11.0 per cent for Premier Cru wine. The wines of Chambolle-Musigny are typically described as the most "feminine" among the red wines of the C?te de Nuits, with floral elegance rather than power.
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page
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Chambolle-Musigny wine
related
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548
a
Concept
altLabel
Musigny Grand cru
,
Le Musigny
,
Le Musigny Grand cru
  and
Musigny wine
broader
broaderTransitive
definition
Musigny, sometimes referred to as Le Musigny, is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red and white wine in C?te de Nuits of Burgundy. It is located within the commune of Chambolle-Musigny, to the south of the village itself. It borders on the Grand Cru Clos de Vougeot in the southeast, to ?chezeaux in the south, and to the Premier Cru Les Amoureuses in the northeast. The name is derived from a family de Musigny which is now extinct, but which held offices in the court of the Dukes of Burgundy from the 14th century. The AOC was created in 1936, but the borders of Musigny were previously set down legally in 1929. Musigny is the only Grand Cru vineyard in C?te de Nuits for white wine as well as red, although the production of red wine dominates by over 90 per cent. All the other Burgundy Grand Crus for white wine are located in C?te de Beaune.
exactMatch
lat
47.17722320556641
long
4.953888893127441
page
prefLabel
Musigny AOC
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642
a
Concept
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broaderTransitive
exactMatch
page
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Bourgogne AOC
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473
a
Concept
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Vosne-Roman?e (AOC)
,
Flagey (wine)
,
Vosne-Romanee wine
,
Vosne-Roman?e (wine)
,
Flagey-?chezeaux (AOC)
,
Vosne-Roman?e Premier Cru
,
Vosne-Roman?e AOC
  and
Flagey-?chezeaux (wine)
broader
broaderTransitive
definition
Vosne-Roman?e wine is produced in the commune of Vosne-Roman?e in C?te de Nuits of Burgundy as well as in the neighbouring commune of Flagey-?chezeaux. The Appellation d'origine contr?l?e (AOC) Vosne-Roman?e may only be used for red wine with Pinot Noir as the main grape. There are a total of 15 Premier Cru vineyards in the two communes, as well as six Grand Cru vineyards in Vosne-Roman?e and two in Flagey-?chezeaux. These Grand Cru vineyards include Burgundy's most iconic, sought-after and expensive red wines, with Roman?e-Conti of Domaine de la Roman?e-Conti at the pinnacle: "There can be little doubt that in the firmament of the Cote de nuits, Vosne-Roman?e is the brightest star" There is no Flagey-?chezeaux appellation; the village and Premier Cru vineyards of this commune are part of the Vosne-Roman?e AOC. In 2008, 153.6 hectares (380 acres) of vineyard surface was in production for Vosne-Roman?e wine at village and Premier Cru level, and 5,955 hectoliter of wine was produced, corresponding to almost 800,000 bottles. Within both communes, there are also vineyards (on the flatter land to the east of the N74 road) which are only entitled to the regional Bourgogne appellation. Mostly to the eat of the town are the vineyards that are only entitled to the village appellation: "97 ha, mainly of thin but well-drained clay-limestone soils, topped with a pebbles and limestone scree. These produce wines which balance depth and richness with elegance and breed; often described as silky, they areusually marked by finesse and perfume which, togeher with their natural power, age beautifully ... [The premier crus in Vosne] occupy some 57 ha, often on slopes of up to 15%, and are mainly exposed to either the east or south-east. These soils tend to have less dept and contain a higher proportion of limestone than those in the village vineyards and the topsoil is mainly scree, making for excellent drainage. Quality is consistently high but there are marked differences in style" The AOC regulations allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this is not practiced to any greater extent. The allowed base yield is 40 hectoliter per hectare and the grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level wine and 11.0 per cent for Premier Cru wine.
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page
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Vosne-Roman?e wine
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1173
a
Concept
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La Roman?e Grand cru
,
La Romanee
,
La Romanee Grand Cru
  and
La Romanee Grand cru
broader
broaderTransitive
definition
La Roman?e is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. It is situated within the commune of Vosne-Roman?e and is a monopole of the winery Comte Liger-Belair. La Roman?e borders on Roman?e-Conti downslope in the east, AuxReignots upslope in the west, La Grande Rue in the south, and Richebourg in the north. The AOC was created in 1936.
exactMatch
lat
47.16166687011719
long
4.948611259460449
page
prefLabel
La Roman?e
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890
a
Concept
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Richebourg AOC
,
Richebourg Grand cru
  and
Richebourg
broader
broaderTransitive
definition
Richebourg is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. It is situated within the commune of Vosne-Roman?e, and borders La Roman?e and Roman?e-Conti in the south, Roman?e-Saint-Vivant in the east and Vosne-Roman?e Premier Cru vineyards in the north and west. The AOC was created in 1936.
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Richebourg (wine)
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source
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206
a
Concept
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Grands ?chezeaux AOC
,
Grands-?chezeaux
,
Grands Echezeaux
,
Grands Ech?zeaux
,
Grand Echezeaux
,
Grands Echezeaux Grand cru
,
Grand Echezeaux Grand cru
  and
Grands ?chezeaux Grand cru
broader
broaderTransitive
definition
Grands ?chezeaux is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. Grands ?chezeaux is located within the commune of Flagey-Ech?zeaux, on a strip of land between the territory of the communes Vosne-Roman?e, Vougeot and Chambolle-Musigny. Grands ?chezeaux borders on Clos de Vougeot and its wall in the east and north, and on ?chezeaux in the west and south. The AOC was created in 1936.
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Grands ?chezeaux
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source
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source
source
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source
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source
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source
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source
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source
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source
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958
a
Concept
altLabel
Walla Walla (AVA)
,
Walla Walla valley AVA
,
Walla Walla AVA
,
Walla Walla Valley
,
Walla Walla Valley (AVA)
  and
Walla Walla
broader
broaderTransitive
definition
The Walla Walla Valley AVA is an American Viticultural Area located within Washington State and extending partly into the northeastern corner of Oregon. The wine region is entirely included within the larger Columbia Valley AVA. The area is named after the Walla Walla people who lived along the shores of the Walla Walla River at its junction with the Snake River and the Columbia River. The name Walla Walla means "rapid stream" or "many waters". In addition to grapes, this area is an agricultural producer of sweet onions, wheat and strawberries. After the Yakima Valley AVA, the Walla Walla AVA has the second highest concentration of vineyards and wineries in Washington State.
exactMatch
page
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Walla Walla Valley AVA
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477
a
Concept
altLabel
Napa declaration on place
broader
broaderTransitive
definition
The Declaration to Protect Wine Place and Origin, commonly known as the Napa Declaration on Place, is a "declaration of joint principles stating the importance of location to wine and the need to protect place names. " The Declaration was signed in July 2005 by four United States winegrowing regions and three European Union winegrowing regions. The signatory regions from the US were: Napa Valley Washington Oregon Walla Walla Valley The signatory regions from the EU were: Champagne Oporto (the region where Port wine is produced) Jerez (the region where Sherry is produced) All wine regions signing the declaration pledged to work together to educate consumers about the importance of place and to protect the integrity of these names worldwide. It is the first such agreement among EU and U.S. winemakers and is seen as a step toward breaking down the "Old World vs. New World" focus in wine, replacing it with one that highlights greater understanding of where wine comes from all over the world. The list of signatories to the agreement expanded in March 2007 when Sonoma County, Paso Robles, Chianti Classico, Tokay, Victoria, Australia and Western Australia signed the Declaration at a ceremony in Washington, DC. In addition, an invitation has been extended for winemakers from other wine-producing regions to sign onto the agreement.
exactMatch
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Napa Declaration on Place
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source
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251
a
Concept
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Snipes
,
Snipes Mountain (AVA)
  and
Snipes Mountain
broader
broaderTransitive
definition
Snipes Mountain AVA is an American Viticultural Area located in the Yakima Valley of Washington State. It was approved by the Bureau of Alcohol, Tobacco, Firearms and Explosives on January 21, 2009 making it Washington's 10th federally-designated AVA. It is the second smallest AVA in the state, after the Red Mountain AVA, and has one of the state's longest viticultural histories. The 4,145 acres (1,677 ha) appellation is a sub-AVA of the Yakima Valley AVA and the Columbia Valley AVA. It is located above and between the towns of Sunnyside and Granger around Outlook, Washington, in the southeast corner of the Yakima Valley.
exactMatch
page
prefLabel
Snipes Mountain AVA
related
621
a
Concept
altLabel
Chelan
,
Lake Chelan wine region
  and
Lake Chelan (AVA)
broader
broaderTransitive
definition
The Lake Chelan AVA is an American Viticultural Area (AVA) in Washington State. Located in the north-central part of the state around Lake Chelan, the area is a sub-appellation of the greater Columbia Valley AVA. Of the 24,040 acres (9,730 hectares) within the AVA's boundaries, only 260 acres (105 hectares) were planted with wine grapes which was producing wine for fifteen wineries as of 2009. While viticulture has existed in the region since 1891, the area was approved as a federally designated wine region in April 2009 when it became Washington's 11th AVA.
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page
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prefLabel
Lake Chelan AVA
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577
a
Concept
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Rattlesnake (disambiguation)
  and
Rattlesnake Hills (AVA)
broader
broaderTransitive
definition
The Rattlesnake Hills AVA is an American Viticultural Area located in Yakima County, Washington. United States Alcohol and Tobacco Tax and Trade Bureau (TTB) awarded Rattlesnake Hills its appellation status on March 20, 2006, making Rattlesnake Hills Washington?s ninth federally recognized American Viticultural Area. The Rattlesnake Hills AVA is entirely contained within the Yakima Valley AVA, which is in turn is entirely contained within the larger Columbia Valley AVA. The hills form the northern boundary of Yakima Valley, and the AVA includes land between the north bank of the Sunnyside Canal and the entirety of the southern slopes of the Rattlesnake Hills between Outlook and the Wapato Dam. The AVA is centered around the city of Zillah. With elevations ranging from 850 feet (259 m) to 3,085 feet (940 m), this AVA contains the highest point in the Yakima Valley AVA
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Rattlesnake Hills AVA
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source
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445
a
Concept
altLabel
Wahluke slope
,
Wahluke Slope (AVA)
,
Wahluke
  and
Wahluke Slope
broader
broaderTransitive
definition
The Wahluke Slope AVA is an American Viticultural Area located within Grant County, Washington. It is part of the larger Columbia Valley AVA. The area is primarily known for Merlot and Cabernet Sauvignon.
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page
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Wahluke Slope AVA
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source
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a
Concept
altLabel
Green Valley
,
Sonoma County Green Valley AVA
,
Green Valley AVA
,
Green valley AVA
,
Green Valley of Russian River Valley
,
Sonoma Green Valley (AVA)
  and
Sonoma Green Valley
broader
broaderTransitive
definition
The Green Valley of Russian River Valley AVA (formerly Sonoma County Green Valley AVA) is an American Viticultural Area in Sonoma County, California, USA. Located at the southwestern corner of the Russian River Valley AVA, its close proximity to the Pacific Ocean makes it one of the coolest appellations within Sonoma County. The climate in the Green Valley is even cooler than other parts of the Russian River Valley, and favors the cultivation of cool climate varietals like Pinot Noir, Chardonnay and Gew?rztraminer.
exactMatch
lat
38.41999816894531
long
-122.9000015258789
page
prefLabel
Green Valley of Russian River Valley AVA
related
,
,
603
a
Concept
altLabel
Sonoma
,
Sonoma Coast
  and
Sonoma Coast (wine)
broader
  and
broaderTransitive
  and
definition
The Sonoma Coast AVA is an American Viticultural Area in Sonoma County, California, USA containing more than 500,000 acres, mostly along the coastline of the Pacific Ocean. It extends from San Pablo Bay to the border with Mendocino County. The appellation is known for its cool climate and high rainfall relative to other parts of Sonoma County. The area has such a broad range of microclimates that petitions are being made to the United States Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau for the creation of sub-AVAs such as the proposed Fort Ross-Seaview AVA.
exactMatch
lat
38.40000152587891
long
-123
page
prefLabel
Sonoma Coast AVA
related
,
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864
a
Concept
altLabel
Bennett
broader
  and
broaderTransitive
  and
definition
The Bennett Valley AVA is an American Viticultural Area located in Sonoma County, California. The boundaries of this appellation lie completely within the North Coast AVA, almost completely within the Sonoma Valley AVA and overlaps into some areas of the Sonoma Coast AVA and Sonoma Mountain AVA. The region was granted AVA status on December 23, 2003 following the petition of Matanzas Creek Winery. The AVA is surrounded to the south, east and west by the Sonoma Mountains and to the north by the city of Santa Rosa, California. The region receives a moderating effect on its climate from Pacific Ocean through the cool coastal fogs and breeze that creep into the area from the southwest through Crane Canyon between Sonoma Mountain and Taylor Mountain. Barbera, Cabernet Sauvignon, Cabernet Franc, Chardonnay, Grenache, Merlot, Pinot Noir, Sauvignon Blanc and Syrah are the leading grape varieties planted.
exactMatch
lat
38.40000152587891
long
-122.6399993896484
page
prefLabel
Bennett Valley AVA
related
,
536
a
Concept
altLabel
Sonoma Valley (wine)
,
Sonoma Valley (AVA)
,
Valley of the Moon (wine region)
  and
Sonoma
broader
  and
broaderTransitive
  and
definition
The Sonoma Valley AVA is an American Viticultural Area in Sonoma County, California, USA which centers on the Sonoma Valley (also known as The Valley of the Moon) in the southern portion of the county. The appellation is bordered by two mountain ranges: the Mayacamas Mountains to the east and the Sonoma Mountains to the west.
exactMatch
lat
38.36666488647461
long
-122.5
page
prefLabel
Sonoma Valley AVA
related
570
a
Concept
altLabel
Sonoma
  and
Sonoma Mountain (AVA)
broader
  and
broaderTransitive
  and
definition
The Sonoma Mountain AVA is an American Viticultural Area in Sonoma County, California, USA. It is centered on the Sonoma Mountain landform in the Sonoma Mountains. The appellation includes the town of Glen Ellen, California and is bordered on the west by the Sonoma Valley AVA. The area is known for the diverse micro-climates that occur within the crevices and folds of the hillside terrain and as such is home to production for a wide range of varietals including Cabernet Sauvignon, Chardonnay, Pinot Noir, Sauvignon Blanc, Semillon, and Zinfandel.
exactMatch
lat
38.36000061035156
long
-122.5561141967773
page
prefLabel
Sonoma Mountain AVA
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1057
a
Concept
altLabel
Russian River AVA
,
Russian River Valley (AVA)
,
Russian River (AVA)
,
Russian River
  and
Russian River Valley (wine)
broader
broaderTransitive
definition
The Russian River Valley AVA is an American Viticultural Area (AVA) in Sonoma County, California. Centered around the Russian River, the Russian River Valley AVA accounts for about one-sixth of the total planted vineyard acreage in Sonoma County. The appellation was granted AVA status in 1983 and enlarged in 2005. The area generally lies between Sebastopol and Santa Rosa in the south, and Forestville and Healdsburg in the north. The Russian River Valley has a characteristically cool climate, heavily affected by fog generated by the valley's proximity to the Pacific Ocean. The area is known for its success with cool climate varietals, notably Pinot noir and Chardonnay.
exactMatch
lat
38.48333358764648
long
-122.8166656494141
page
prefLabel
Russian River Valley AVA
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source
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354
a
Concept
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Green Valley
  and
Solano County Green Valley
broader
  and
broaderTransitive
  and
definition
The Solano County Green Valley AVA is an American Viticultural Area located in Solano County, California. Located southeast of the Napa Valley AVA, Green Valley is about 1 mile (1.6 km) long and 4 miles (6.4 km) long. The valley is close to San Pablo Bay and thus has a maritime climate. Most of the vineyards are planted on the valley floor and benefit from moist, cooling winds in the summer afternoons.
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Solano County Green Valley AVA
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673
a
Concept
altLabel
Yorkville
,
Yorkville Highlands (AVA)
  and
Yorkville Highlands
broader
  and
broaderTransitive
  and
definition
The Yorkville Highlands AVA is an American Viticultural Area located in southern Mendocino County, California. The Yorkville Highlands separate Sonoma County's Alexander Valley AVA from Mendocino County's Anderson Valley AVA. The soil in the Yorkville Highlands is rocky with a high gravel content, which provides excellent drainage. During the day, the climate is cooler than Alexander Valley but warmer than Anderson Valley, while at night the highlands are cooler than the surrounding areas.
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Yorkville Highlands AVA
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786
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Concept
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Mendocino (AVA)
  and
Mendocino
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  and
broaderTransitive
  and
definition
The Mendocino AVA is an American Viticultural Area located in Mendocino County, California. Within this larger appellation are several smaller AVAs, and applications are pending with the United States Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau to create new AVAs out of the Sanel and Ukiah valleys along the Russian River. The Mendocino AVA is known for the cultivation of Mediterranean climate grapes including Carignan, Charbono, Grenache, Petite Sirah, Syrah and Zinfandel. The cooler climate in the Anderson Valley is known for its Pinot Noir and sparkling wine production. Many wineries in nearby Sonoma and Napa counties purchase Mendocino grapes to blend into wines labeled with other appellations.
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Mendocino AVA
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1181
a
Concept
altLabel
Anderson Valley (AVA)
  and
Anderson
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  and
broaderTransitive
  and
definition
The Anderson Valley AVA is an American Viticultural Area centered around the Anderson Valley in Mendocino County, California. It is known primarily for its Pinot Noir and sparkling wine production. Lying 10 miles (16 km) to 15 miles (24 km) from the Pacific Ocean, the AVA is prone to wide diurnal temperature variation of between 40 to 50 degrees Fahrenheit. The valley frequently has long Indian summers. Wineries in the AVA host an annual Alsatian wine festival where locally produced Riesling and Gewurztraminer wines are showcased.
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Anderson Valley AVA
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,
,
,
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868
a
Concept
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Mendocino Ridge
,
Mendocino Ridge (AVA)
  and
Mendocino
broader
  and
broaderTransitive
  and
definition
The Mendocino Ridge AVA is an American Viticultural Area located in coastal Mendocino County, California. The boundaries of the AVA include a range of coastal mountains adjacent to the Pacific Ocean. Although the area included in the AVA is over 250,000 acres (1,000 km), the only land suitable for grape cultivation lies above 1,200 feet (366 m) in altitude, above the coastal fog. Most of the land is unsuitable for grape growing, and currently less than 75 acres (30 ha) are under vine. Nearly all of the plantings in this area are Zinfandel, and grapes have been planted in the valley since the late 19th century. Much of the non-planted land is covered by Redwood and Douglas Fir trees.
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Mendocino Ridge AVA
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source
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source
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716
a
Concept
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McDowell
,
McDowell Valley (AVA)
  and
McDowell Valley
broader
  and
broaderTransitive
  and
definition
The McDowell Valley AVA is an American Viticultural Area located in southeastern Mendocino County, California. The wine appellation is located on sloped bench land at elevations as high as 1,000 feet (300 m) above sea level that overlook the Russian River to the west. McDowell Valley is slightly cooler than the surrounding areas of Mendocino County. There is currently only one winery operating within the boundaries of the AVA, McDowell Valley Vineyards.
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McDowell Valley AVA
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source
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766
a
Concept
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Dos Rios
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  and
broaderTransitive
  and
definition
The Dos Rios AVA is an American Viticultural Area located in northern Mendocino County, California. The appellation is located near the confluence of the Eel River and the Middle Fork of the Eel River. The name of the appellation is Spanish for "two rivers". The location would have a warm climate if not for constant breezes from the Pacific Ocean. The soil in Dos Rios is more infertile than other regions in the county. Only one winery, Vin de Tevis, currently operates within the boundaries of the AVA.
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Dos Rios AVA
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436
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Concept
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Redwood (disambiguation)
  and
Redwood Valley (AVA)
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  and
broaderTransitive
  and
definition
The Redwood Valley AVA is an American Viticultural Area located in Mendocino County, California. The earliest vineyards were planted in the valley by Italian immigrants in the 19th century. The valley sits at an elevation that is 200 feet (61 m) higher than the surrounding area. It is cooler in climate and requires a later harvest for grapes to achieve ripeness.
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Redwood Valley AVA
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709
a
Concept
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Cole
,
Cole Ranch (AVA)
  and
Cole Ranch
broader
  and
broaderTransitive
  and
definition
The Cole Ranch AVA is an American Viticultural Area located in Mendocino County, California. At less than a quarter of a square mile, it is the smallest appellation in the United States. The AVA is located between the Russian River and Anderson Valley. All planted land in the appellation is owned by one winery, Esterlina Winery, though some of the grapes are sold to other wineries. Cabernet Sauvignon, Merlot and Riesling are the most popular planting. Cole Ranch is located within three larger appellations - Mendocino AVA, Mendocino County, and the North Coast AVA.
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Cole Ranch AVA
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source
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source
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530
a
Concept
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broaderTransitive
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definition
A tasting room is a part of a winery, typically located on the premises of the winery's production facilities, at which guests may sample the winery's products. Originally an informal public relations outreach effort of wineries to encourage visitors and build brand awareness and loyalty by dispensing free wine, tasting rooms have increasingly become sophisticated profit centers of winery operations, earning money by charging tasting fees, selling wine directly to consumers, signing new members to the winery's wine club, hosting weddings and other public and private events, and selling various wine and gift-related goods.
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Tasting room
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source
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117
a
Concept
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Plonk
definition
Plonk is an unspecific and derogatory term in British and Australian English for wine that is notably inexpensive or judged to be of poor quality. It is believed to come from Australian slang, in reference to blanc (the French word for "white"), before it became naturalised in Britain. Stereotypical examples of plonk in the British context would include Blue Nun or Liebfraumilch, both sweet German wines, although Spanish wine is often also a target. Despite the reference to the colour white, the term is not limited to white wine, and can as easily indicate a red wine or ros?. In this context, the phrase has even spawned the title of a novel which evokes the perceived tackiness of the 1980s. Plonk that is packaged & sold in a cask, is referred to as Goon.
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Plonk (wine)
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source
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1028
a
Concept
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Madera
  and
Madera (AVA)
broader
broaderTransitive
definition
The Madera AVA is an American Viticultural Area located in both Fresno County and Madera County, in central California.
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Madera AVA
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source
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362
a
Concept
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Semi generic
  and
Semigeneric
broader
broaderTransitive
definition
Semi-generic is a legal term used in by the United States Alcohol and Tobacco Tax and Trade Bureau to refer to a specific type of wine designation. The majority of these were originally based on the names of well-known European wine-producing regions. Consumers didn't recognize grape varieties at that time and New World producers used the familiar names to suggest the style of wine they were offering for sale. U.S. regulations require that semi-generic names (for example, California Champagne) may be used on a wine label only if there appears next to such name the appellation of "the actual place of origin" in order to prevent any possible consumer confusion.
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Semi-generic
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630
a
Concept
altLabel
Hock
  and
Hock wine
definition
Hock is an English term for German wine, sometimes wine from the Rhine regions and sometimes all German wine. It is short for the now obsolete word hockamore. The term is a corruption of the name of the German town of Hochheim on the Main river in the Rheingau wine region. The term seems to have been in use in the 17th century, initially for wines from middle Rhine, but in the 18th century became used as a term for any German wine sold in Britain. It seems probable that Queen Victoria's visit to Hochheim and its vineyards during harvest time in 1850 has contributed to the continued use of the term hock.
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Hock (wine)
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683
a
Concept
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Korbel
broader
broaderTransitive
definition
Korbel Champagne Cellars is a winery based in Guerneville, California. Korbel primarily manufactures sparkling wine and sells the largest volume of premium traditional M?thode Champenoise sparkling wine in the United States. The company is a division of F. Korbel Brothers, Inc. , which also makes brandy and still wines.
exactMatch
lat
38.50777816772461
long
-122.9669418334961
page
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prefLabel
Korbel Champagne Cellars
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source
,
656
a
Concept
altLabel
Angelica (wine)
  and
Angelica (disambiguation)
broader
  and
broaderTransitive
  and
definition
Angelica wine is an historic sweet fortified wine usually from California made typically from the Mission grape. It is often served as a dessert wine. Some varieties consist of the unfermented grape juice fortified with brandy or clear spirit immediately after pressing. Others are made like port, where the only partially fermented wine, still retaining a large amount of sugar, is infused with brandy. The relatively high alcohol of the brandy arrests the fermentation, leaving a fortified wine high in alcohol and high in residual sugar (usually about 10 to 15%). It is typically made from 50% Mission wine and 50% Mission brandy. Angelica dates to the Mission period in California and its name is thought to be taken from the city of Los Angeles. It was produced by the Franciscan missionaries and is one of the first wines made in the state. Several California producers continue to produce Mission-based Angelica. The wine is sometimes made in a simple style and is inexpensive. Some is made with great care from ancient vines and can be quite expensive. Gypsy Canyon Vineyards uses century old vines and winemaker notes from the 18th and 19th centuries to produce an Angelica which spends two years on oak and sells for $120 for a half bottle (375 ml). Bottles of Angelica as old as 1870 can still be found and show great distinction.
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Angelica wine
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source
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source
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740
a
Concept
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Velcorin
,
Dicarbonic acid dimethyl ester
,
Dimethyl pyrocarbonate
,
E242
  and
Methoxycarbonyl methyl carbonate
broader
broaderTransitive
definition
Dimethyl dicarbonate or DMDC is a colourless liquid with a sharp odour. Its primary use is as a beverage preservative and or processing aid or sterilant, and acts by inhibiting the enzymes acetate kinase and L-glutamic acid decarboxylase. It has also been proposed that methoxycarbonylation of the histidine part of the enzymes alcohol dehydrogenase and glyceraldehyde 3-phosphate dehydrogenase by DMDC inhibits these essential enzymes also. Once it has been added to beverages, the efficacy of the chemical is provided by the following reactions: DMDC + H2O ? 2CH3OH + 2CO2 DMDC + EtOH ? Ethyl methyl carbonate DMDC + NH3 ? Methyl carbamate DMDC + Amino acid ? Derived carboxymethyl DMDC is sometimes used as a preservative in wine as a replacement to sulfur dioxide, inactivating wine spoilage yeasts such as Brettanomyces. In the U.S. the FDA approved its use in wines in 1988, with the maximum permitted level being set at 200 mg/L, and only if there were fewer than 500 yeast cells/mL at time of dosage. Usage has also been approved in Germany (since 1978) and New Zealand. The application of DMDC is particularly useful when wine needs to be sterilised but cannot be sterile filtered, pasteurized, or sulfured. DMDC is used to stabilise non alcoholic beverages such as carbonated or non carbonated juice beverages, isotonic sports beverages, iced teas and flavoured waters. DMDC is added before the filling of the beverage. It then breaks down into the tiniest amounts of methanol and carbon dioxide which are both natural constituents of fruit and vegetable juices. The EU Scientific Committee on food, the FDA in the United States and the JECFA of the WHO have confirmed the safe use in beverages.
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Dimethyl dicarbonate
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source
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source
source
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prefLabel
Tanning
source
broaderTransitive
definition
Tanbark is the bark of certain species of tree. It is traditionally used for tanning hides. The words "tanning", "tan," and "tawny" are derived from the Medieval Latin tannare, "to convert into leather. " Bark mills are horse- or oxen-driven or water powered edge mills and were used in earlier times to shred the tanbark to derive tannins for the leather industry. In some areas of the United States, such as central Pennsylvania and northern California, tanbark is often called "mulch," even by manufacturers and distributors. In these areas, the word "mulch" may refer to peat moss or to very fine tanbark. In California, Lithocarpus densiflorus (commonly known as the tanoak or tanbark-oak) was used. In New York, on the slopes of Mount Tremper, hemlock bark was a major source of tanbark during the 19th century. Around the Mediterannean, Sumach leaves and bark are used. In Africa and Australia, acacia (called "wattle") bark is used by tanners.
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Tanbark
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source
source
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source
prefLabel
Chemical techniques for the analysis of tannins
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,
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1215
a
Concept
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broaderTransitive
exactMatch
narrower
297
a
Concept
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Polyphloroglucinol
,
Fuhalols
,
Fuhalol
,
Phlorotannins
,
Phlorethols
,
Fucols
,
Phlorethol
,
Fucol
  and
Polyphloroglucinols
broader
broaderTransitive
definition
A phlorotannin is a type of tannin found in brown algae such as kelps and rockweeds or sargassacean species. Contrary to hydrolysable or condensed tannins, these compounds are oligomers of phloroglucinol (polyphloroglucinols). Phlorotannins are further classified as fucols, phlorethols or fuhalols. Examples of such compounds are fucodiphlorethol G from the seaweed Ecklonia cava, eckol from Ecklonia species or phlorofucofuroeckol-B from Eisenia arborea. The reason why brown algae produce phlorotannins is still unclear. They may have a role in plant defense or resource dynamics or in metal sequestration or a protection against light (UV radiations) or act as an algicide against dinoflagellates.
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page
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Phlorotannin
related
  and
993
a
Concept
altLabel
C18H12O9
,
4-(3,5-dihydroxyphenoxy)dibenzo-p-dioxin-1,3,6,8-tetrol
  and
88798-74-7
broader
broaderTransitive
definition
Eckol is a phlorotannin isolated from brown algae Ecklonia species. The molecule possesses a dibenzo-p-dioxin skeleton and a phloroglucinol component. The molecule can also be viewed as a phloroglucinol trimer. It exhibits an anti-plasmin inhibitory effect and a radioprotective effect in mice.
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page
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Eckol
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source
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narrowerTransitive
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prefLabel
Phlorotannins
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,
,
,
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prefLabel
Tannins
source
  and
definition
A tannin (a.k.a. vegetable tannin, i.e. a type of biomolecule, as opposed to modern synthetic tannin) is an astringent, bitter plant polyphenolic compound that binds to and precipitates proteins and various other organic compounds including amino acids and alkaloids. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit or red wine. Likewise, the destruction or modification of tannins with time plays an important role in the ripening of fruit and the aging of wine. The term tannin refers to the use of wood tannins from oak in tanning animal hides into leather; hence the words "tan" and "tanning" for the treatment of leather. However, the term "tannin" by extension is widely applied to any large polyphenolic compound containing sufficient hydroxyls and other suitable groups to form strong complexes with proteins and other macromolecules. The compounds are widely distributed in many species of plants, where they play a role in protection from predation, and perhaps also in growth regulation. Tannins have molecular weights ranging from 500 to over 3,000 and up to 20,000 (proanthocyanidins). Tannins are incompatible with alkalis, gelatin, heavy metals, iron, lime water, metallic salts, strong oxidizing agents and zinc sulfate, since they form complexes and precipitate in aqueous solution.
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Tannin
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965
a
Concept
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broaderTransitive
definition
Cider apples are a group of apple cultivars grown for their use in cider production. Cider apples are grouped into four main types according to the nature of their flavour components. Sweets contain high sugar levels which encourage fermentation and raise the final alcohol levels. This group is low in tannins and acidity. Sharps are high in acidity and add 'bite' to the cider. They tend to be low in sugar content and have little tannin. Bittersweets are high in sugar but also contain raised levels of tannin which tastes bitter and is astringent. A certain amount of bitterness is expected in all but the sweetest ciders. Bittersharps are high in both tannins and fruit acids. Normally, ciders are blended using juice from several apple cultivars to give the best results. There are few varieties that will make a good cider all by themselves, Golden Russet is one such variety, and is prized in both single variety and multi-variety blends of cider. Three apple cultivars from England are 'Kingston Black', 'Stoke Red', and 'Dymock Red': Kingston Black Apple is probably named after the village of Kingston, near Taunton, Somerset; 'Stoke Red' is from Rodney Stoke, between Cheddar and Wells; 'Dymock Red' is from Dymock in Gloucestershire. The two most famous American cider apple cultivars are Harrison Cider Apple and 'Campfield'. They both originated in Essex County, New Jersey before 1776.
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Cider apple
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377
a
Concept
broader
broaderTransitive
definition
Scrumpy is a term often used for strong ciders made in West Country of England. The term is especially used to distinguish those made locally in smaller quantities and using traditional methods from mass produced branded ciders. The name is believed to derive from the obsolete dialect term "scrimp", meaning a small or withered apple, which also gave rise to the verb "scrump", meaning to steal fruit. It can be applied to basic home made ciders as well as to commercially produced and marketed varieties. Scrumpy can be dry or sweet, however tends to be stronger in alcohol and more tannic than most commercial ciders. It is often cloudy in appearance, and is usually still rather than carbonated. Scrumpy was often featured in the songs of The Wurzels, a folk/comedy/country group from South West England, especially in the song "I Am A Cider Drinker". Also the song "Drink up ye Zider".
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page
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Scrumpy
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,
542
a
Concept
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94
a
Concept
broader
broaderTransitive
exactMatch
narrower
493
a
Concept
altLabel
Kopparbergs Bryggeri
,
Kopparberg Bryggeri
  and
Kopparbergs
broader
broaderTransitive
definition
Kopparberg's Brewery (Kopparbergs Bryggeri) is a Swedish brewery and cider company based in Bergslagen.
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Kopparbergs Brewery
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500
a
Concept
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broaderTransitive
definition
White Strike is a cheap dry white cider, containing sugar and sweeteners with an alcohol content of 7.5%. It is brewed by Cellars International.
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page
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White Strike
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,
1017
a
Concept
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broaderTransitive
definition
Crispin Cider is based in Minneapolis, MN and produces hard ciders in Colfax, CA and England. Crispin makes several varieties of hard cider including: Original, Brut, and Light, which come in blue packaging and are sold in four packs. Additionally, their Artisanal line includes Honey Crisp Cider (made with Organic Honey), The Saint (made with Belgian Trappist Yeast and Organic Maple Syrup), and Lansdowne (made with Irish Stout Yeast and Organic Molasses). In early 2011, Crispin began importing a Dry English Cider called Browns Lane from England. Browns Lane was named after the original Jaguar factory in Coventry, England.
exactMatch
page
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Crispin Hard Cider Company
source
,
1160
a
Concept
broader
broaderTransitive
definition
Savanna Dry Cider is a brand of dry cider, brewed in South Africa from Granny Smith apples grown in Elgin, Western Cape. It is brewed by a natural process and contains 5.5% alcohol. It is made and marketed by the Distell Group Limited, the largest South African producer and distributor of wines, spirits, and ciders. The British importer, Babco, describes Savanna Dry as a premium brand, aimed at reaching 'image conscious individuals' outside the traditional market for cider. The cider is promoted as being drunk directly from the bottle with a wedge of lemon in the bottleneck as depicted in images of the advertising campaign. The idea was reportedly conceived by an Australian barman working in Cape Town. Savanna Dry Premium Cider was launched in May 1996. The clear glass bottle has established Savanna as an innovative product, both in packaging and advertising. The advertising, making use of off-the-wall dry humour, appears in magazines, on radio, TV,cinema and YouTube In May 2000, a Savanna Light Premium Cider was added to the range of Distell beverages.
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page
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Savanna Dry
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source
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narrowerTransitive
69
a
Concept
broader
broaderTransitive
definition
Jillz, (formerly known as Charli) is a mix of cider, barley and water with a fruity flavor. The drink is called a ?Sparkling Cider Blend? and contains 5 percent alcohol. Jillz is brewed by Heineken, a Dutch brewing company, and is available both bottled in supermarkets and on tap in bars. After research showed that in Britain ?Charli? is slang for cocaine, this name was changed. With this drink, Heineken targets consumers who go out regularly but cannot identify with the current variety of alcoholic beverages. Research performed by Heineken indicates that 63% of women find the taste of Beer too bitter. In contrast to beer, Jillz does not contain hops. Hops are used as the bittering agent of beer.
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page
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Jillz
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source
,
870
a
Concept
altLabel
Magners Cider
,
Bulmers (Republic of Ireland)
,
Bulmers (C&C)
,
Magners Irish Cider
  and
Bulmers (Ireland)
broader
broaderTransitive
definition
Magners is a brand of cider produced in County Tipperary, Ireland by the C&C Group,. The Magners product range includes the cider varieties: Magners Original, Magners Light, Magners Pear and Magners Berry. The cider was originally produced as Bulmers and continues to be sold under that name in Ireland and Scotland, even though the Irish product is no longer owned by H. P. Bulmer.
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Magners
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,
,
600
a
Concept
altLabel
Bulmers
,
H.P. Bulmer
,
HP Bulmer
,
Bulmer
,
H P Bulmer
,
Bulmer's
  and
H. P. Bulmer Ltd
broader
broaderTransitive
definition
H.P. Bulmer, otherwise known as Bulmers Cider, was founded in 1887 in Hereford, England by Percy Bulmer, the 20 year old son of the local rector at Credenhill, taking his mother's advice to make a career in food or drink, "because neither ever go out of fashion". Bulmers cider can be found worldwide and Strongbow is sold across Europe, USA, Australasia and the Far East. The company is owned by Heineken.
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,
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prefLabel
H. P. Bulmer
related
706
a
Concept
altLabel
Scrumpy Jack Cider
broader
broaderTransitive
definition
Scrumpy Jack is a brand of dry cider, 6% alc. vol. , produced in Hereford by Bulmers, a subsidiary of Heineken. Scrumpy Jack is also produced under licence in Devon by Czk1. It was first produced in 1973 by Symonds Cider and English Wine Company of Stoke Lacy. The family firm was taken over by Greenall & Whitley in 1984 and sold to Bulmers in 1989. Exports of Scrumpy Jack began to Ireland in 1990, Spain in 1991 and Sweden in 1992. In 2000, UK sales exceeded 200 million litres. The brand was also publicised by Symonds official sponsorship of the England national rugby union team in the mid 1990s, the English cricket team, and the Cricket World Cup in 1999. The original Stoke Lacey plant closed in 2000.
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page
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Scrumpy Jack
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source
,
639
a
Concept
altLabel
Frosty Jacks
,
Frosty Jacks Cider
,
Druids celtic cider
,
Frosty Jack
,
Frosty Jack's Cider
,
Frosty jack's
  and
Frosty Jack Cider
broader
broaderTransitive
definition
Aston Manor Brewery is a brewery and beer bottling company in Aston, Birmingham, England. The company produces beer, cider and perry. It is the third largest cider company in the UK by market share, and the fourth largest in the world. Its products include Frosty Jack's Cider, the UK's leading brand of white cider. It is managed by Peter Ellis, son of Doug Ellis. The company was formed in 1981 by four ex-employees of Ansells, after Ansells closed its Aston Cross brewery. A new brewery was opened in the nearby Thimble Mill Lane. In 1984, Herefordshire hop farmer Michael Hancocks, one of the company's suppliers, bought into the business. By 1998, Aston Manor was reporting profits of over ?1million, with 70% of its sales being cider. However, because of a slump in the market and strong competition, by 2001 profits had fallen to ?740,500.
exactMatch
lat
52.4989013671875
long
-1.87279999256134
page
prefLabel
Aston Manor Brewery
related
,
1036
a
Concept
altLabel
Druid (disambiguation)
broader
broaderTransitive
definition
Druids Celtic Cider is a cider produced by Aston Manor Brewery in Trimbleton Lane, Birmingham also produced in Belgard Road, Tallaght, Dublin 24 . It is sold in Ireland and has become popular among certain groups of young people, primarily in Dublin and Cork. Its popularity can be attributed to its high alcohol content and its relatively low price. It contains 6% alcohol by volume. It contains sulfites, a group of naturally-occurring compounds used as preservatives in fruit-based food products. It has 285 Calories per 500 ml. Druids has attained cult status amongst some student groups, who celebrate its cheapness and its rivalry with Dutch Gold, Bavaria and Tuborg lagers also popular for their low price.
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page
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Druids Celtic Cider
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1141
a
Concept
altLabel
Woodpecker (disambiguation)
  and
Woodpecker cider
broader
broaderTransitive
definition
Woodpecker Cider is an alcoholic drink originally made in 1894 by Percy Bulmer in Herefordshire, today it is still brewed by Bulmers http://www. thehorsevaults. com/beers. html. Woodpecker is noted for having a lower percentage of alcohol than most other ciders, as well as its sweet taste. It is usually available in pubs and bars and is found in most supermarkets. As well as draught, Woodpecker Cider comes in green bottles and cans. The brand appears to be in a state of managed decline, with sales having plummeted by almost one third since 2001.
exactMatch
page
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prefLabel
Woodpecker Cider
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,
  and
source
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685
a
Concept
broader
  and
broaderTransitive
  and
definition
Pomagne is a brand of cider produced by Bulmers in the United Kingdom. It was first marketed in 1906 under the name "Cider De Luxe. " In 1916, it was renamed Pomagne. It was originally produced by the m?thode champenoise using only the juice from the first pressing. Bulmers marketed Pomagne as "champagne cider" until Bollinger took them to court over the use of the term "champagne" in 1974. Bulmers won the case, but stopped using the m?thode champenoise in 1975 and changed to making Pomagne by bulk fermentation in a 6,000 gallon tank. The well known drink usually consumed and made famous by the BBC sitcom The Royle Family along with the 'Snowball'.
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page
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Pomagne
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,
,
,
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source
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source
  and
source
,
11
a
Concept
altLabel
Woodchuck Draft Cider
  and
Woodchuck cider
broader
broaderTransitive
definition
Woodchuck Hard Cider is a brand of hard cider produced by Green Mountain Beverage in Middlebury, Vermont.
exactMatch
page
  and
prefLabel
Woodchuck Hard Cider
related
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source
,
,
397
a
Concept
altLabel
Aspall
  and
Aspall (beverage)
broader
  and
broaderTransitive
  and
definition
Aspall Cider, in Suffolk always spelt in Olde English as Cyder which differentiates it from the West Country drink, its brewery is located at Aspall Hall in the village of Debenham, Suffolk, England best known for producing ciders.
exactMatch
page
prefLabel
Aspall Cider
related
  and
source
,
423
a
Concept
altLabel
White Lightning
broader
  and
broaderTransitive
  and
definition
White Lightning was a brand of white cider brewed by Scottish Courage in the UK from the early 1990s until 2009. It was known for its high alcohol strength and low price. White Lightning was popular with those wishing for alcoholic intoxication at a minimum price. When originally released White Lightning had 8.5% alcohol by volume, which was later reduced to 7.5% then to 5.5% in May 2009. At the end of 2009, Heineken (Scottish Courage's parent company) decided to discontinue the manufacture of White Lightning in order to cease encouraging irresponsible drinking.
exactMatch
page
prefLabel
White Lightning (cider)
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,
  and
source
,
467
a
Concept
altLabel
Red Rock
broader
broaderTransitive
definition
Red Rock Cider was an alcoholic beverage produced by Taunton Cider and sold in the UK, during the late 1980s and early 1990s. Unusually, it is remembered most fondly for its advertisements, which had the strapline "It's not red, and there's no rocks in it". In 1990, a series of TV adverts, directed by John Lloyd were produced in the style of Police Squad!, and starred Leslie Nielsen in a role similar, but not namechecked as Detective Frank Drebin. In one of these, Nielsen shouts, "Hey! You, over there, in the shadows!" The man steps forward and reveals himself to be Hank Marvin, guitarist with sixties pop group, the Shadows.
exactMatch
page
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Red Rock Cider
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source
,
,
526
a
Concept
broader
broaderTransitive
definition
Vandermill Cider Mill & Winery is a business located in Spring Lake Township, Michigan, USA that makes apple cider, hard apple cider and doughnuts. They also sell locally made crafts and other goods. All of their ciders are made from Michigan apples. Some of their hard ciders are made with other Michigan fruits like cherries, blueberries and peaches. The business was opened in 2006 and began producing hard cider in 2008. Rosebud Bar and Grill in Grand Haven, MI was the first bar to carry their cider on tap. As of April 2011 Vandermill Hard Cider is served in 19 bars and is sold in 27 stores in Michigan. Vandermill has also received its microbrewery license and will soon begin brewing small batches of craft beer as well as serving beer and hard cider.
exactMatch
page
prefLabel
Vandermill cider mill & winery
related
source
,
,
1165
a
Concept
broader
broaderTransitive
definition
Sidral Mundet is a Mexican apple-flavored carbonated soft drink produced by FEMSA S. A de C. V and distributed in the United States by the Novamex company, which also distributes the Jarritos and Sangria Se?orial soda brands.
exactMatch
page
prefLabel
Sidral Mundet
related
source
,
787
a
Concept
altLabel
Fox barel
,
Fox barrel
,
Fox barell
  and
Fox barrell
broader
broaderTransitive
definition
Fox Barrel is an American hard cider company co-founded in 2004 by Bruce Nissen and Sean Deorsey . It was purchased by Minneapolis, MN based Crispin Cider Company in early 2010. The beverages are made in the historic railroad town of Colfax, CA. The cider-making facility has a tasting room connected where people can sample the various Fox Barrel & Crispin Cider selections.
exactMatch
page
  and
prefLabel
Fox Barrel Cider
related
source
,
,
24
a
Concept
altLabel
Fizz (disambiguation)
broader
broaderTransitive
definition
Fizz is a brand of cider resembling alcoloholic beverage produced and distributed by A. Le Coq of Tartu, Estonia. The brand, originating from 1994, comes in a range of flavours, the most popular of which is "sweet pear", a type of perry sold in most Tallinn pubs. The ABV of the beverage is 4.7%.
exactMatch
page
prefLabel
Fizz (cider)
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source
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,
,
,
,
  and
prefLabel
Brands of cider
source
  and
broaderTransitive
  and
definition
Old Rosie is an alcoholic scrumpy cider produced by H. Weston & Sons brewery of Much Marcle in Herefordshire, England. It is named after an old 1921 Aveling Porter Steam Engine that the brewery owned. The company was formed in 1880, in Herefordshire, a region known for growing apples and pears suitable for cider and perry. Over the years, the company have produced many different types of cider and scrumpy, including Stowford Press, Special Vintage and Old Rosie. Westons only use apples that are grown within a fifteen mile radius of their brewery. It usually comes at room temperature, like a real ale, it shouldn't be refrigerated. Old Rosie is 7.3% ABV.
exactMatch
page
prefLabel
Old Rosie
related
,
447
a
Concept
altLabel
Westons cider
,
Stowford press
  and
Westons Cider
broader
broaderTransitive
definition
H. Weston & Sons Limited ("Weston's Cider") is a cider producer based in Much Marcle, Herefordshire, England. The company has been making cider in the same place since 1878 and sells more than 15 types of cider and perry, including both organic and low alcohol varieties. Weston's most popular brand is 'Stowford Press', which is a medium, clear, sparkling cider, which can be bought in bottles or on tap from inns around the south-west and south-midlands, though it can sometimes be found further afield. Another popular brand is 'Old Rosie'. This is a strong (7.3%), dry, still and cloudy cider, very much like a traditional scrumpy. This can be bought in traditionally-shaped 2 litre glass jars, or occasionally on tap. This cider takes its name from a steam traction engine owned by the company. Weston's ciders can be bought in many supermarkets around the country, or from their own shop, which is located within the grounds of the factory. Tours of the factory are given, and there is a wide variety of contemporary and historical cider bottles on display in its bottle museum. In August 2008 a limited edition 'Fiery' version was made available in honour of Falklands War veteran Simon Weston. The design included a picture of his face as well as a selection of his quotes.
exactMatch
lat
51.99509811401367
long
-2.513299942016602
page
  and
prefLabel
Weston's Cider
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,
,
,
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source
,
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source
,
  and
source
,
,
,
,
,
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source
  and
source
,
,
  and
source
,
,
268
a
Concept
altLabel
Tannates
broader
broaderTransitive
definition
A tannate is the salt or ester of tannic acid. Albumin tannate (also known as Tannin albuminate) is an antidiarrheal.
exactMatch
page
prefLabel
Tannate
related
source
  and
source
source
,
,
579
a
Concept
altLabel
1,3,6,-trigalloyl glucose
,
1,3,6-trigalloyl glucose
,
Beta-1-O-galloyl-3,6-(R)-hexahydroxydiphenoyl-d-glucose
,
23094-69-1
  and
1,3,6-Trigalloyl glucose
broader
broaderTransitive
definition
Corilagin is a gallotannin. It can be found in Alchornea glandulosa.
exactMatch
page
prefLabel
Corilagin
related
source
,
  and
source
,
209
a
Concept
altLabel
C41H32O27
  and
1,3,6-Tri-O-galloyl-2,4-chebuloyl-?-D-glucopyranoside
broader
broaderTransitive
definition
Chebulinic acid is an ellagitannin found in the seeds of Euphoria longana and in the fruits of Terminalia chebula.
exactMatch
page
prefLabel
Chebulinic acid
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,
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,
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narrowerTransitive
140
a
Concept
altLabel
Terflavin b
,
103744-86-1
  and
C34H24O22
broader
broaderTransitive
definition
Terflavin B is a hydrolysable tannin. It can be found in Myrobalanus chebula, the black chebulic, and in Terminalia catappa, the Indian almond.
exactMatch
page
prefLabel
Terflavin B
related
source
,
610
a
Concept
broader
broaderTransitive
definition
Tergallic acid a trimer of the gallic acid being connected with glucose. Tergallic acid O- or C-glucosides that can be found in acorns of several Quercus (oak) species. The dehydrated tergallic acid C-glucoside and tergallic acid O-glucoside can be characterised in the acorns of Quercus macrocarpa. Dehydrated tergallic-C-glucoside (m/z 613) can be found in the cork from Quercus suber. Tergallic acid glucosides can also be found in Terminalia chebula. Tergallic acid dilactone can be found in Rhynchosia volubilis seeds. The chemical formula is not the same as given by Kinjo et al (molecule with an ether link between the ellagic and gallic acid residues) or by Cantos, Chapman and Fernandes et al (molecule with a carbon-carbon link). Cantos, Fernandes and Chapman called the molecule with an ether link valoneic acid dilactone while Kinjo and Shuaibu et al called the molecule with a carbon-carbon link flavogallonic acid dilactone.
exactMatch
page
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Tergallic acid
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,
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1204
a
Concept
altLabel
C116H76O74
broader
broaderTransitive
definition
The raspberry ellagitannin is an ellagitannin found in raspberries. It is a polyphenol per se, containing 6 ellagic acid-type components and two additional monomeric phenolics, for a total of 14 gallic acid units (and all of their substituent phenolic hydroxyl groups).
exactMatch
page
prefLabel
Raspberry ellagitannin
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,
,
,
  and
prefLabel
Ellagitannins
source
,
,
,
357
a
Concept
altLabel
60202-70-2
,
Valoneic acid bislactone
  and
C21H10O13
broader
broaderTransitive
definition
Valoneic acid dilactone is a hydrolysable tannin that can be isolated from the heartwood of Shorea laeviforia.
exactMatch
page
prefLabel
Valoneic acid dilactone
source
,
496
a
Concept
altLabel
Valoneic
  and
C21H14O13
broader
broaderTransitive
definition
Valoneic acid is a hydrolysable tannin. It can be chemically synthetised.
exactMatch
page
prefLabel
Valoneic acid
source
,
1175
a
Concept
altLabel
C21H10O12
  and
Flavogallonic acid lactone
broader
broaderTransitive
definition
Flavogallonic acid dilactone is a hydrolysable tannin that can be found in Rhynchosia volubilis seeds, in Shorea laeviforia, in Anogeissus leiocarpus and Terminalia avicennoides.
exactMatch
page
prefLabel
Flavogallonic acid dilactone
source
,
,
733
a
Concept
altLabel
C42H30O25
broader
broaderTransitive
definition
Stenophyllanin A is a tannin. It can be found in Cowania mexicana, Coleogyne ramosissima and Quercus stenophylla.
exactMatch
page
prefLabel
Stenophyllanin A
source
,
,
  and
prefLabel
Hydrolysable tannins
source
definition
A hydrolyzable tannin or pyrogallol-type tannin is a type of tannin that, on heating with hydrochloric or sulfuric acids, yields gallic or ellagic acids. At the center of a hydrolyzable tannin molecule, there is a carbohydrate. The hydroxyl groups of the carbohydrate are partially or totally esterified with phenolic groups such as gallic acid in gallotannins or ellagic acid in ellagitannins. Hydrolysable tannins are mixtures of polygalloyl glucoses and/or poly-galloyl quinic acid derivatives containing in between 3 up to 12 gallic acid residues per molecule. Hydrolyzable tannins are hydrolyzed by weak acids or weak bases to produce carbohydrate and phenolic acids. Examples of gallotannins are the gallic acid esters of glucose in tannic acid (C76H52O46), found in the leaves and bark of many plant species.
exactMatch
page
prefLabel
Hydrolysable tannin
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source
source
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265
a
Concept
altLabel
1,2,3,4,6-pentagalloyl-glucose
broader
broaderTransitive
definition
1,2,3,4,6-Pentagalloyl glucose is the pentahydroxy gallic acid ester of glucose. It is the common precursor of gallotannins and the related ellagitannins. Pentagalloyl glucose can precipitate proteins including human salivary ?-amylase.
exactMatch
page
prefLabel
1,2,3,4,6-Pentagalloyl glucose
source
,
,
,
,
,
,
  and
narrowerTransitive
,
1065
a
Concept
altLabel
1,2,6-Trigalloyl-glucose
,
1,2,6-trigalloyl glucose
,
1,2,6-trigalloyl-glucose
,
1,2,6-tris-O-(3,4,5-trihydroxybenzoyl)-beta-D-glucopyranose
,
1,2,6-trikis-O-galloyl-beta-D-glucose
,
1,2,6-tri-O-gallose-beta-D-glucopyranose
  and
1-O,2-O,6-O-Trigalloyl-beta-D-glucose
broader
broaderTransitive
definition
1,2,6-Trigalloyl glucose is a gallotannin found in cell cultures of Cornus officinalis.
exactMatch
page
prefLabel
1,2,6-Trigalloyl glucose
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,
,
,
,
,
1190
a
Concept
altLabel
4,5-O-divanilloylquinic acid
broader
broaderTransitive
definition
Burkinabin C is a divanilloylquinic acid, a type of gallotannin, i.e. a type of hydrolysable tannin found in the root bark of Fagara zanthoxyloides.
exactMatch
page
prefLabel
Burkinabin C
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,
,
  and
prefLabel
Gallotannins
source
broaderTransitive
definition
Glucogallin is chemical compound formed from gallic acid and ?-D-glucose. It is formed by a gallate 1-beta-glucosyltransferase, an enzyme performing the esterification of two substrates, UDP-glucose and gallate to yield two products, UDP and 1-galloyl-beta-D-glucose (glucogallin). This enzyme can be found in oak leaves preparations This the first step in the biosynthesis of gallotannins. The molecule is then used by enzymes in the gallotannins synthetis pathway like beta-glucogallin O-galloyltransferase or beta-glucogallin-tetrakisgalloylglucose O-galloyltransferase.
exactMatch
page
prefLabel
Glucogallin
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source
,
,
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,
,
,
,
,
,
910
a
Concept
altLabel
Catechin gallate
,
(-)-Epicatechin-3-O-gallate
,
C22H18O10
,
Epicatechin-3-O-gallate
  and
Epicatechin 3-gallate
broader
broaderTransitive
definition
Epicatechin gallate is a flavan-3-ol, a type of flavonoid, present in green tea. It is also reported in buckwheat and in grape.
exactMatch
page
prefLabel
Epicatechin gallate
related
  and
source
  and
source
,
,
793
a
Concept
altLabel
C13H12O8
broader
broaderTransitive
definition
Coutaric acid is an hydroxycinnamic acid found in wine and grape. It is an ester formed from coumaric acid and tartaric acid.
exactMatch
page
prefLabel
Coutaric acid
related
source
,
1082
a
Concept
altLabel
3,4,3',5'-tetrahydroxy-trans-stilbene
  and
LMP2A
broader
broaderTransitive
definition
Piceatannol is a stilbenoid, a type of phenolic compound. It is a metabolite of resveratrol found in red wine. Astringin is a piceatannol glucoside.
exactMatch
page
prefLabel
Piceatannol
related
,
  and
585
a
Concept
altLabel
Trans-astringin
,
C20H22O9
  and
29884-49-9
broader
broaderTransitive
definition
Astringin is a stilbenoid. It is the piceatannol glucoside. It can be found in wine.
exactMatch
page
prefLabel
Astringin
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  and
source
source
,
,
,
,
,
,
100
a
Concept
altLabel
Malvidin 3O-glucoside pyruvic acid
,
5-carboxypyranomalvidin-3-glucoside
,
C26H25O14
  and
Malvidin 3-O-glucoside pyruvic adduct
broader
broaderTransitive
definition
Vitisin A is a natural phenol found in red wines. It is a pyranoanthocyanin.
exactMatch
page
prefLabel
Vitisin A (pyranoanthocyanin)
related
  and
source
,
,
,
353
a
Concept
altLabel
Myrtillidin
,
2-(3,4-dihydroxy-5-methoxyphenyl)-3,5,7-trihydroxychromenylium
,
PT
,
Petunidine
,
Petunidol
  and
E165f
broader
broaderTransitive
definition
Petunidin (Pt) is an O-methylated anthocyanidin. It is a natural organic compound and a particular type of anthocyanidin. It is a dark-red or purple water-soluble pigment found in many redberries including chokeberries, Saskatoon berries or different species of grape (for instance Vitis vinifera, or muscadine, Vitis rotundifolia), and also part of the pigments responsible for the petal colors in many flowers. The name of the molecule itself is derived from the word Petunia.
exactMatch
page
prefLabel
Petunidin
related
,
,
  and
source
,
842
a
Concept
altLabel
GRP o-quinone
,
2-S-glutathionyl caftaric acid
,
GRP
,
GRP2
,
C23H27N3O15S
,
2,5-di-S-glutathionyl cafteoyl tartrate
  and
2-S-glutathionylcaftaric acid
broader
broaderTransitive
definition
The grape reaction product is a phenolic compound found in aged red wines. Its enzymatic production by polyphenol oxidase is important in limiting the browning of musts. The product can be recreated in model solutions. Other related molecules are trans-caffeoyltartrate derivatives like GRP o-quinone and 2,5-di-S-glutathionyl cafteoyl tartrate (GRP2) or adducts with anthocyanidins.
exactMatch
page
prefLabel
Grape reaction product
related
  and
source
,
,
,
25
a
Concept
broader
broaderTransitive
definition
Hopeaphenol is a stilbenoid. It is a resveratrol tetramer isolated from wines. It shows an opposite effect to vitisin A on apoptosis of myocytes isolated from adult rat heart.
exactMatch
page
prefLabel
Hopeaphenol
related
  and
source
,
,
463
a
Concept
altLabel
IASMA
  and
Istituto Agrario di San Michele all?Adige
broader
broaderTransitive
definition
The Istituto Agrario di San Michele all?Adige (IASMA), now ?Fondazione Edmund Mach?, is an agrarian institution and wine academy located in Trentino in north-east Italy. It was founded in 1874, when the Tyrolean Diet at Innsbruck decided to open an agrarian school and research station at San Michele all?Adige, with the aim of improving agricultural practice in Tyrol. The lombardo-venetian enologist Edmund Mach was the academy's first director and the institute developed a reputation for work in viticulture and enology. Its remit today is to provide agricultural education, training and consultancy, and to conduct research and experimentation with the aim of "promoting cultural and socio-economic growth in the agricultural sector and at developing the forestry and agro-alimentary systems, with particular regard for the environment and the safeguard of the territory of the Trentino region". There is also a farm, devoted to grape and apple production, a wine cellar and a distillery.
exactMatch
page
prefLabel
Fondazione Edmund Mach
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source
,
,
,
,
,
,
,
,
,
943
a
Concept
altLabel
Neoastilbin
,
Isoastilbin
,
Neoisoastilbin
,
Taxifolin 3-O-rhamnoside
,
(2R-trans)-3-((6-Deoxy-alpha-L-mannopyranosyl)oxy)-2-(3,4- dihydroxyphenyl)-2,3-dihydro-5,7-dihydroxy-4H-1-benzopyran-4-one
  and
Taxifolin 3-rhamnoside
broader
broaderTransitive
definition
Astilbin is a flavanonol, a type of flavonoid. Astilbin is the (2R-trans)-isomer; neoisoastilbin is the (2S-cis)-isomer and isoastilbin is the (2R-cis)-isomer. Astilbin can be found in St John's wort (Hypericum perforatum, Clusiaceae, subfamily Hypericoideae, formerly often considered a full family Hypericaceae), in Dimorphandra mollis (Fava d'anta, Fabaceae), in the leaves of Harungana madagascariensis (Hypericaceae), in the rhizome of Astilbe thunbergii, in the root of Astilbe odontophylla(Saxifragaceae), in the rhizone of Smilax glabra (Chinaroot, Smilacaceae) and in the bark of Hymenaea martiana. It can be isolated from Kohki tea processed from Engelhardtia chrysolepis (huang-qui).
exactMatch
page
prefLabel
Astilbin
related
source
,
,
,
,
,
578
a
Concept
altLabel
C26H30O14
broader
broaderTransitive
definition
Castavinol C3 is a castavinol, a natural phenolic compound found in red wines.
exactMatch
page
prefLabel
Castavinol C3
related
source
,
995
a
Concept
altLabel
P-hydroxyphenethyl alcohol
,
2-(4-hydroxyphenyl)ethanol
  and
4-hydroxyphenylethanol
broader
broaderTransitive
definition
Tyrosol is a natural phenolic antioxidant present in a variety of natural sources. The principal source in the human diet is olive oil. Tyrosol is a derivative of phenethyl alcohol As an antioxidant, tyrosol can protect cells against injury due to oxidation. Although it is not as potent as other antioxidants present in olive oil, its higher concentration and good bioavailability indicate that it may have an important overall effect. This effect may contribute significantly to the health benefits of olive oil and, more generally, the Mediterranean diet. Recently Tyrosol present in white wine is also shown to be cardioprotective. Samson et al. has shown that tyrosol-treated animals showed significant increase in the phosphorylation of Akt, eNOS and FOXO3a. In addition, tyrosol also induced the expression of longevity protein SIRT1 in the heart after myocardial infarction in a rat MI model. Hence tyrosol's SIRT1, Akt and eNOS activating power adds another dimension to the white wine research, because it adds a great link to the French paradox. In conclusion these findings suggest that tyrosol induces myocardial protection against ischemia related stress by inducing survival and longevity proteins that may be considered as anti-aging therapy for the heart. In olive oil, tyrosol forms esters with fatty acids.
exactMatch
page
prefLabel
Tyrosol
related
source
,
1146
a
Concept
definition
Teinturier, a French language term meaning to dye or stain, is a wine term applied to grapes whose flesh and juice is red in colour due to anthocyanin pigments accumulating within the pulp of the grape berry itself. In most cases, anthocyanin pigments are confined to the outer skin tissue only, and the squeezed grape juice of most dark-skinned grape varieties is clear. The red colour of red wine comes from anthocyanins extracted from the macerated (crushed) skins, over a period of days during the fermentation process.
exactMatch
prefLabel
Teinturier
related
,
,
,
,
,
,
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source
,
,
,
,
,
,
,
276
a
Concept
altLabel
C21H22O10
,
572-31-6
  and
Engelitin
broader
broaderTransitive
definition
Engeletin is a phenolic compound found in wine and isolated from the bark of Hymenaea martiana.
exactMatch
page
prefLabel
Engeletin
related
source
,
,
,
,
,
,
,
,
,
,
1089
a
Concept
altLabel
C14H14O9
broader
broaderTransitive
definition
Fertaric acid is a hydroxycinnamic acid found in wine and grape. It is an ester formed from ferulic acid bound to tartaric acid.
exactMatch
page
prefLabel
Fertaric acid
related
source
,
,
602
a
Concept
altLabel
Pyranomalvidin-3-glucoside
broader
broaderTransitive
definition
Vitisin B is a natural phenol found in red wines. It is a pyranoanthocyanin.
exactMatch
page
prefLabel
Vitisin B (pyranoanthocyanin)
related
  and
source
,
  and
source
,
,
,
,
,
,
,
  and
source
,
,
  and
source
,
,
241
a
Concept
definition
Precision viticulture is precision farming applied to optimize vineyard performance, in particular maximizing grape yield and quality while minimizing environmental impacts and risk . This is accomplished by measuring local variation in factors that influence grape yield and quality (soil, topography, microclimate, vine health, etc. ) and applying appropriate viticulture management practices. Precision viticulture is based on the premise that high in-field variability for factors that affect vine growth and grape ripening warrants intensive management customized according to local conditions. Precision viticulture depends on new and emerging technologies such as global positioning systems (GPS), meteorologic and other environmental sensors, satellite and airborne remote sensing, and geographic information systems (GIS) to assess and respond to variability.
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Precision viticulture
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Concept
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Castello d volpaia
  and
Castello di volpaia
definition
Castello di Volpaia is a winery located in the medieval village of Volpaia. The Estate is more than 900 acres (360 ha) divided between vineyards, olive groves and woods. The winery is fully devoted to Organic Farming producing Extra virgin Olive oil, Vinegar and off Wine, in particular Chianti Classico. Owned by Carlo and Giovannella Mascheroni Stianti helped by their son Nicolo' Mascheroni Stianti, the winery exports its wines in most of the world.
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Castello di Volpaia
related
712
a
Concept
definition
The winery that produces the well-known Chianti Classico wine operates within the walls of the Castello di Volpaia, a fortified village of medieval origin. The first document in which the castle is clearly mentioned was written at Cintoia, a small village about 12 miles south of Florence, on April 21, 1172. It notes that the brothers Franculus and Galfredus da Cintoia, after having obtained the consent of their father and of "Liquiritia, uxor Franculi" (wife of Franculus), have obtained a loan of 28 silver pounds from Spinello da Montegrossoli. Their possessions, situated in the "court and castle of Vulpaio," were offered as security for repayment of the loan. The document was published by L. Pagliai in che Regesta Chartarum Italiae (page 217). It is certain, however, that the castle had been built many years before that document was written.
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lat
43.51649856567383
long
11.38099956512451
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Volpaia
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231
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Concept
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C21H21ClO11
,
Glucocyanidin
,
Cyanidin 3O-glucoside
,
Cyanidine 3-glucoside
,
Kuromanin chloride
,
Cyanidin-3-O-glucoside
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Chrysontemin
,
Cyanidin-3-O-beta-D-glucoside
,
Cyanidol 3-glucoside
,
Asterin
,
C21H21O11
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Cyanidin 3-glucoside
,
Cyanidin 3-monoglucoside
,
Purple corn color
,
Cyanidin-3-glucoside
,
C21H21O11+
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Cyanidin 3-O-glucoside
  and
Chrysanthenin
broader
broaderTransitive
definition
Chrysanthemin is an anthocyanin. It is the 3-glucoside of cyanidin. It has been detected in blackcurrant pomace, roselle plant, Japanaese angiosperm, Rhaponticum, victoria plum, and a?a?. The biosynthesis of cyanidin 3-O-glucoside in Escherichia coli was demonstrated by mean of metabolic genetic engineering.
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Chrysanthemin
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Phenolic compounds in wine
source
definition
Cyanidin is a natural organic compound. It is a particular type of anthocyanidin (not to be confused with anthocyanins which are glycosides of anthocyanidins). It is a pigment found in many redberries including but not limited to grapes, bilberry, blackberry, blueberry, cherry, cranberry, elderberry, hawthorn, loganberry, acai berry and raspberry. It can also be found in other fruits such as apples and plums. It is also found in red cabbage and red onion. It has a characteristic reddish-orange color, though this can change with pH; solutions of the compound are red at pH < 3, violet at pH 7-8, and blue at pH > 11. The highest concentrations of cyanidin are found in the skin of the fruit.
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Cyanidin
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source
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348
a
Concept
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Skin-contact wine
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Skin contact wine
  and
Orange wines
broader
broaderTransitive
definition
Orange wine is wine made from white wine grape varieties that have spent some maceration time in contact with the grape skins. Typically white wine production involves crushing the grapes and quickly moving the juice off the skins into the fermentation vessel. The skins contain color pigment, phenols and tannins that are often considered undesirable for white wines while for red wines, skin contact and maceration is a vital part of the winemaking process that gives red wines its color, flavor and texture. Orange wines get their name from the darker, slightly orange tinge that the white wines receive due to their contact with the coloring pigments of the grape skins. This winemaking style is essentially the opposite of ros? production which involves getting red wine grapes quickly off their skins, leaving the wine with a slightly pinkish hue. However in the case of Pinot gris, among the more popular grapes to apply a skin-contact treatment that is neither red nor white, the diffuse nature of the term becomes illustrated, as both an orange wine and a ros? might achieve a similar expression of pink/orange/salmon-colored wine. The practice has a long history in winemaking dating back thousands of years to the Eurasian wine producing country of Georgia. In recent years the practice has been adopted by Italian winemakers, initially in the Friuli-Venezia Giulia wine region, while there is also production in, Slovenia, Croatia, France, Germany, New Zealand, and California. Orange wines were not uncommon in Italy in the 1950s and 1960s, but gradually became obscure as technically correct and fresh white wines came to dominate the market.
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Orange wine
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751
a
Concept
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Juran?on blanc
,
Juran?on wine
,
Jurancon wine
,
Jurancon AOC
  and
Juran?on (AOC)
broader
broaderTransitive
definition
Juran?on is a wine region in South West France in the foothills of the Pyrenees, around the commune of Juran?on. It produces a dry white wine and a more sought after sweet white wine. The grape varieties used are Gros Manseng, Petit Manseng and Courbu. The sweet wines develop aromas of tropical fruit such as pineapple and mango. The vines are grown on steep mountain slopes and for the sweet wines the grapes are often hand selected well into October and November to ensure the best noble rot characteristics - although Tim Wildman MW states that noble rot is not the origin of sweetness in these wines.
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Juran?on AOC
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315
a
Concept
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B?arn (disambiguation)
,
B?arn wine
,
B?arn (AOC)
  and
Bearn AOC
broader
broaderTransitive
definition
B?arn is an Appellation d'Origine Contr?l?e (AOC) for wine in South West France. It is locateted in the area of intersection of three French departments: Pyr?n?es-Atlantiques, Hautes-Pyr?n?es and Gers; and two regions: Aquitaine and Midi-Pyr?n?es. Some vineyards in the area of the Juran?on AOC can also produce red B?arn wine, and some in the area of the Madiran AOC may produce a ros? B?arn. Wines made in the village of Bellocq also carry the appellation B?arn-Bellocq.
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B?arn AOC
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299
a
Concept
broader
broaderTransitive
definition
Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment prior to crushing. Conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin with yeasts serving to convert sugar into ethanol. Carbonic maceration ferments most of the juice while it is still inside the grape, although grapes at the bottom of the vessel are crushed by gravity and undergo conventional fermentation. The resulting wine is fruity with very low tannins. It is ready to drink quickly but lacks the structure for long-term aging. In the most extreme case, such as with Beaujolais nouveau, the period between picking and bottling can be less than six weeks.
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Carbonic maceration
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774
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Concept
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Passe tout grains
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Bourgogne Passetoutgrains
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Passe-Tout-Grains
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Bourgogne Passe-tout-grains
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Passetoutgrains
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Bourgogne passetout grains
  and
Bourgogne Passe-Tout-Grains
broader
broaderTransitive
definition
Bourgogne Passe-Tout-Grains is an Appellation d'origine contr?l?e (AOC) for wine from the region of Burgundy in France. Most Bourgogne Passe-Tout-Grains, which is sometimes written unhyphenated, as Bourgogne Passetoutgrains, is red although ros? wine may also be produced. Unlike other Burgundy wines, which are primarily produced from a single grape variety, Bourgogne Passe-Tout-Grains is an essentially a cuv?e of Gamay and Pinot Noir. It is considered to be an uncomplicated, fruity wine intended to be consumed young.
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Bourgogne Passe-Tout-Grains AOC
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289
a
Concept
definition
Natural wine is wine made with minimal chemical and technological intervention in growing grapes and making them into wine. The term is used to distinguish such wine from organic wine. Organic wine is organic in the sense of having been produced made from organically grown grapes, but may be subject to chemical and physical manipulation in the winemaking process.
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Natural wine
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994
a
Concept
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Spinning cone column
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Spinning Cone
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Spinning cone distillation
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Spinning cones
  and
Spinning cone columns
broader
broaderTransitive
definition
Spinning cone columns are used in a form of steam distillation to gently extract volatile chemicals from liquid foodstuffs while minimising the effect on the taste of the product. For instance, the columns can be used to remove some of the alcohol from wine, 'off' smells from cream, and to capture aroma compounds that would otherwise be lost in coffee processing.
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Spinning cone
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387
a
Concept
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Bottle sickness
  and
Bottle shock
broader
broaderTransitive
definition
Bottle-shock or Bottle-sickness is a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are given an additional dose of sulfur (in the form of sulfur dioxide or sulfite solution), and are subject to other forms of handling and transport. After a few weeks, the condition usually disappears.
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Bottle-shock
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258
a
Concept
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Gaillac (AOC)
  and
Gaillac wine
broader
broaderTransitive
definition
Gaillac AOC is an Appellation d'Origine Contr?l?e (AOC) in South West France in the d?partement of Tarn, just north of Toulouse.
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Gaillac AOC
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1000
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Concept
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Chiaretto
  and
Bardolino (wine)
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broaderTransitive
366
a
Concept
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narrower
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narrowerTransitive
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243
a
Concept
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Soave (disambiguation)
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Soave DOC
  and
Soave wine
broader
broaderTransitive
definition
Soave (pronounced So-Ah-Ve) is a dry white wine from the Veneto region in northeast Italy, principally around the city of Verona. It is one of 41 Italian Denominaziones di Origine Controllata e Garantita (DOC)(DOCG). Garganega is the designation?s principal grape variety.
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Soave (wine)
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954
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Concept
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Soave (disambiguation)
definition
Soave is a small comune of the Veneto region in the Province of Verona, Italy with a population of roughly 6,800 people.
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45.41666793823242
long
11.23333358764648
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Soave
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Wines of the Veneto
source
definition
Bardolino is an Italian red wine produced along the chain of morainic hills in the province of Verona to the east of Lake Garda. It takes its name from the town Bardolino on the shores of Lake Garda and was awarded Denominazione di origine controllata (DOC) status in 1968. The blend of grapes used to produce the wine includes Corvina, Rondinella and Molinara. Up to 15% of the blend may include Rossignola, Barbera, Sangiovese and/or Garganega.
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Bardolino DOC
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a
Concept
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Federweisse
,
Sturm (wine)
  and
Federwei?er
definition
Federwei?er (from German Feder = feather + wei? = white, from the appearance of the suspended yeast), is an alcoholic beverage, typically 4 percent alcohol by volume, but it's not uncommon to see Federwei?er in the region of 10 percent alcohol by volume. It is the product of fermented freshly pressed grape juice, known as must. The term in principle includes all stages of fermentation from must to finished wine. It is known as Suser, Sauser, Neuer S??er, or Junger Wein (young wine) in Southwest Germany, Switzerland and South Tyrol, Sturm (storm, from the cloudy appearance) in Austria and Bavaria, Neuer Wein (new wine) in the Palatinate, Bremser in Franconia, bur?iak in Slovakia, bur??k in Czech Republic, bourru or vernache in France, must in Romania.
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Federweisser
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source
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564
a
Concept
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Ribera del Duero (DO)
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Ribera del duero
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Ribera
,
D.O. Ribera del Duero
  and
Ribera del Duero Region
broader
broaderTransitive
definition
Ribera del Duero is a Spanish Denominaci?n de Origen (DO) located in the country's northern plateau and is one of eleven 'quality wine' regions within the autonomous community of Castile and Le?n. It is also one of several recognised wine-producing regions to be found along the course of the Duero river. The region is characterised by a largely flat, rocky terrain and is centred on the town of Aranda de Duero, although the most famous vineyards surround Pe?afiel and Roa de Duero to the west, where the regional regulatory council or Consejo Regulador for the denominaci?n is based. Ribera del Duero is home to the world-famous and highly-prized Vega Sicilia and Tinto Pesquera wines and is dedicated almost entirely to the production of red wine from the Tempranillo grape.
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Ribera del Duero
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1147
a
Concept
altLabel
European (wine)
,
Old world wine
,
Old World wines
,
Europe (wine)
,
Old world (wine)
  and
Old World (wine)
definition
Old World wine refers primarily to wine made in Europe but can also include other regions of the Mediterranean basin with long histories of winemaking such as North Africa and the Near East. The phrase is often used in contrast to "New World wine" which refers primarily to wines from New World wine regions such as the United States, Australia, South America and South Africa. The term "Old World wine" does not refer to a homogeneous style with "Old World wine regions" like Austria, France, Germany, Italy, Portugal, Romania and Spain each making vastly different styles of wine even within their own borders. Rather, the term is used to describe general differences in viticulture and winemaking philosophies between the Old World regions where tradition and the role of terroir lead versus the New World where science and the role of the winemaker are more often emphasized. In recent times, the globalization of wine and advent of flying winemakers have lessened the distinction between the two terms with winemakers in one region being able to produce wines that can display the traits of the other region?i.e. an "Old World style" wine being produced in a New World wine region like California or Chile and vice versa.
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Old World wine
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841
a
Concept
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Valtiendas (Vino de la Tierra
  and
Valtiendas (Vino de la Tierra)
broader
broaderTransitive
definition
Valtiendas is a Spanish geographical indication for wines referred to legally as Vino de Calidad con Indicaci?n Geogr?fica. This is one step below the mainstream Denominaci?n de Origen quality wines and one step above the less stringent Vino de la Tierra table wines on the quality ladder. It is located in the province of Segovia and borders on the well-known wine region of Ribera del Duero. Only the following red grape varieties are authorized: Tempranillo or Tinta del pa?s, Cabernet Sauvignon, Syrah, Albillo, Garnacha and Merlot.
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Valtiendas (Vino de Calidad)
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982
a
Concept
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California cult wines
,
Cult wines
  and
California cult wine
definition
Cult wines are those for which dedicated groups of committed enthusiasts will pay large sums of money. Such wines include, for example, Screaming Eagle from California, Penfolds Grange from Australia, and Galardi Terra di Lavoro from Italy, among many others. Cult wines are often seen as trophy wines to be collected or as investments to be held rather than consumed. Because price is often seen as an indicator of quality, high prices often increase the desirability of such wines. This is true even for less expensive wines. For example, one vintner explained that "on several occasions we have had difficulty selling wines at $75, but as soon as we raise the price to $125 they sell out and get put on allocation". Others wines that fall under the title occasionally are from Burgundy, Bordeaux, Rh?ne and Italy. These wines when scored highly by Robert Parker have had a tendency to increase in price resembling the Bordeaux investment market.
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Cult wine
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588
a
Concept
broader
broaderTransitive
definition
Louis Bohne (died 1821), born in Mannheim, Germany, was the sales agent for Veuve Clicquot whose exploits during the French invasion of Russia and subsequent fall of Napoleon substantially increased the popularity of Champagne in Russia during the 19th century.
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Louis Bohne
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288
a
Concept
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Christopher merret
  and
Christopher Merrett
broader
broaderTransitive
definition
Christopher Merret (Merrett) FRS (16 February 1614/5 – 19 August 1695) was an English physician and scientist. He was the first to document the deliberate addition of sugar for the production of sparkling wine, and produced the first list of British birds.
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Christopher Merret
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226
a
Concept
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Piper Heidsieck
  and
Piper
broader
broaderTransitive
definition
Piper-Heidsieck is a Champagne house from the Champagne region of France. Founded by Florens-Louis Heidsieck on July 16, 1785 in Reims, the Heidsieck name was combined with the Piper name in October 1839. Since late 1990, Piper-Heidsieck has been part of the R?my Cointreau wine and spirits group.
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Piper-Heidsieck
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615
a
Concept
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Taittinger family
,
Domaine Carneros
,
The Tattinger family
  and
Tattinger family
broader
broaderTransitive
definition
Taittinger is a French wine family who are famous producers of Champagne. The estate is headed by Claude Taittinger (born 1927), a member of the consultative committee of the Banque de France. Its diversified holdings included Champagne Taittinger, Societe du Louvre and Concorde Hotels, whose flagship is the famed Hotel de Crillon on the Place de la Concorde in Paris, France as well as the Loire Valley wine producing firm of Bouvet-Ladubay, and a partnership in Domaine Carneros in California, until it was sold to Starwood Capital in 2005.
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Taittinger
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980
a
Concept
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Pommery & Greno
broader
broaderTransitive
definition
Champagne Pommery is a French Champagne house located in Reims. The house was founded as Pommery & Greno in 1858 by Alexandre Louis Pommery and Narcisse Greno with the primary business being wool trading. Under the guidance of Alexandre's widow, Louise Pommery, the firm was dedicated to Champagne production and soon became one of the region's largest Champagne brands. Pommery is currently owned by the Vranken company, who also have Heidsieck & Co Monopole and Demoiselle in their portfolio.
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Pommery
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154
a
Concept
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Heidsieck & Co Monopole
broader
broaderTransitive
definition
Heidsieck & Co "Monopole" is a champagne house located in the Champagne region of France. It was founded in 1785 by Florens-Louis Heidsieck. Today, Heidsieck is owned by the Vranken company, who also have Pommery and Demoiselle in their portfolio. The champagne has a lot of pinot noir in the standard cuv?e which makes it a little bit heavier in its style.
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Heidsieck & Co
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521
a
Concept
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Perrier Jou?t
,
Perrier-jouet
,
Perrier jouet
  and
Perrier-Jouet
broader
broaderTransitive
definition
Perrier-Jou?t is a Champagne producer based in the ?pernay region of Champagne. The house was founded in 1811 by Pierre-Nicolas-Marie Perrier-Jou?t, and produces both vintage and non-vintage cuvee, approximately 3,000,000 bottles annually, with its prestige label named Belle Epoque. Today the house is under the Pernod Ricard umbrella of brands. One of the three bottles of the world's oldest champagne, a Perrier-Jou?t (vintage 1825) was opened and tasted in 2009.
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Perrier-Jou?t
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511
a
Concept
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Moet et chandon
,
Moet & Chandon
,
Mo?t and Chandon
,
Moet and Chandon
,
Moet chandon
,
Mo?t
,
Mo?t et Chandon
,
Moet et Chandon
  and
Moet
broader
broaderTransitive
definition
Mo?t & Chandon, or Mo?t, is a French winery and co-owner of the luxury goods company Mo?t-Hennessy ? Louis Vuitton. Mo?t et Chandon is one of the world's largest champagne producers and a prominent champagne house. The company holds a Royal Warrant to supply champagne to Elizabeth II. Mo?t et Chandon was established in 1743 by Claude Mo?t, and today owns more than 1,000 hectares (2,500 acres) of vineyards, and annually produces approximately 26,000,000 bottles of champagne.
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Mo?t & Chandon
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1221
a
Concept
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Enoteche
,
Wine shop
,
Oenoth?que
,
Vinothek
,
Oenotheque
,
Enotheque
,
Wineshop
  and
?noth?que
broader
broaderTransitive
definition
Enoteca is an Italian word, derived from the Greek word ????????, which literally means ?wine repository? (from Oeno/Eno- ????? "wine", and teca ????, "receptacle, case, box"), but is used to describe a special type of local or regional wine shop that originated in Italy. The concept of an enoteca has also spread to some other countries. A genuine enoteca is primarily directed at giving visitors or tourists the possibility to taste these wines at a reasonable fee and possibly to buy them. An enoteca is often run in collaboration with growers or growers' or tourism organisations in the village or region. The reason such establishments were named to connote ?wine libraries? was that they were intended as a hands-on source of information on local wines rather than as regular outlets for larger quantities of each wine, or primarily intended for established customers. Often, an enoteca stocks rather small amounts of each wine, and customers who wish to purchase large quantities after tasting are referred directly to the producers. In some cases, an enoteca will also sell other local foodstuff and/or serve small snacks to go with the wines. A long-standing tradition that precedes the new coinage, is the wine shop in Palazzo Antinori, Florence, where Antinori wines have been available by the glass for more than a century. Enoteche have spread north of the Alps to Austria under the German name Vinothek and from Austria to Germany. Being associated with an enoteca is likely more beneficial to smaller, not too well-known producers than to large or well-established ones. Casual visitors will have an easier time discovering an enoteca, and the producer will not have to keep an outlet open in his winery just in case someone passes by to purchase a few bottles. On the other hand, having many wines are available side-by-side for tasting, comparison and competition, will be better for well-performing wineries.
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Enoteca
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1011
a
Concept
broader
broaderTransitive
definition
Verzenay is a commune in the Marne department in north-eastern France.
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lat
49.1591682434082
long
4.146111011505127
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Verzenay
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,
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source
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997
a
Concept
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Mercier
broader
broaderTransitive
definition
Mercier is a Champagne producer based in the ?pernay region of Champagne. The house, founded in 1858, produces both vintage and non-vintage cuvee. Mercier owned the original rights to the name Dom Perignon but sold the brand to Mo?t et Chandon in 1930. Today the house is under the umbrella of the LVMH group and is the number one selling brand of Champagne in the domestic French market.
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Champagne Mercier
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1155
a
Concept
broader
broaderTransitive
definition
Cramant is a commune in the Marne department in north-eastern France.
exactMatch
lat
48.98860931396484
long
3.991111040115356
page
prefLabel
Cramant
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source
source
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183
a
Concept
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Pithikoussai
,
Pithecusae
,
Pithekoussae
,
Pithekoussai
,
Ischia, Italy
,
Island of Ischia
  and
Ischia (disambiguation)
definition
Ischia is a volcanic island in the Tyrrhenian Sea, at the northern end of the Gulf of Naples. The roughly trapezoidal island lies about 30 km from Naples and measures around 10 km east to west and 7 km north to south with a 34 kilometres (21 mi) coastline and a surface area of 46.3 square kilometres (17.9 sq mi). It is almost entirely mountainous, with the highest peak being Mount Epomeo at 788 meters. The island has a population of over 60,000 people. Ischia is the name of the main comune of the island. Other community areas include Barano d'Ischia, Casamicciola Terme, Forio, Lacco Ameno and Serrara Fontana. The main industry is tourism, centering on thermal spas that cater mostly to European (especially German) and Asian tourists eager to enjoy the fruits of the island's natural volcanic activity, its thermal hot springs, and its volcanic mud. For many of the inhabitants on the Italian-speaking island, German and English are second languages. This is because of the large number of German- and English-speaking tourists who visit the island each year.
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lat
40.73130035400391
long
13.89570045471191
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Ischia
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source
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,
945
a
Concept
altLabel
CHEEN-kweh TEHR-reh
,
Cinque Terra
,
Cinque
,
Cinque terre
  and
Cinqueterre
definition
The Cinque Terre is a rugged portion of coast on the Italian Riviera. It is in the Liguria region of Italy, to the west of the city of La Spezia. "The Five Lands" is composed of five villages: Monterosso al Mare, Vernazza, Corniglia, Manarola, and Riomaggiore. The coastline, the five villages, and the surrounding hillsides are all part of the Cinque Terre National Park and is a UNESCO World Heritage Site. Over centuries, people have carefully built terraces on the rugged, steep landscape right up to the cliffs that overlook the sea. Part of its charm is the lack of visible corporate development. Paths, trains and boats connect the villages, and cars cannot reach them from the outside. The Cinque Terre is a very popular tourist destination.
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Cinque Terre
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,
1151
a
Concept
altLabel
Sciachetr?
,
Cinque Terre (DOC)
,
Sciachetr? DOC
  and
Cinque Terre (wine)
definition
Cinque Terre is a small DOC white wine region in Liguria, North Italy. The DOC was granted in 1973 and production is limited to the coastal areas of the Cinque Terre in the Province of La Spezia, and specifically to the territories of the communes of Riomaggiore, Vernazza (which includes the village of Corniglia, whose wine has been known since Roman times) and Monterosso al Mare, together with two adjacent areas within the commune of La Spezia: Tramonti di Biassa and Tramonti di Campiglia. The wine is produced from a must containing at least 40% of the Bosco grape, but may also contain up to 40% of Albarola and/or Vermentino and up to 20% of other white-berried grapes approved and/or recommended for the Province of La Spezia. The wines tend to be dry, with straw yellow colour, and a delicate aroma.
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Cinque Terre DOC
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259
a
Concept
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Liguria (wine)
,
Ligurian wine
,
Wines of Liguria
  and
Ligurian (wine)
definition
Liguria is an Italian wine region located in the northwest region of Italy along the Italian Riviera. It is bordered by the Piedmont wine region to the north, the Alps and French wine region of Provence to the west, the Apennine Mountains and the Emilia-Romagna wine region to the east with a small border shared with Tuscany in the south-east along the Ligurian sea. Liguria has several Denominazione di origine controllata regions with the most notable being the Cinque Terre DOC from cliff side vineyards situated among the five fishing villages of Cinque Terre in the province of La Spezia. The DOC produces light white wines made from grape varieties such as Bosco, Albarola and Vermentino. In the west, is the red wine producing region of Dolceacqua producing wine from the indigenous Rossese grape.
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Liguria wine
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source
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source
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845
a
Concept
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Valtelline
,
Val Tellina
,
Veltlin
  and
Val Telline
definition
Valtellina or the Valtelline valley; is a valley in the Lombardy region of northern Italy, bordering Switzerland. Today it is known for its skiing, its hot spring spas, its cheeses (in particular Bitto, named after the torrent Bitto) and its wines. In past centuries it was a key alpine pass between northern Italy and Germany and control of the Valtelline was much sought after, particularly during the Thirty Years' War.
exactMatch
lat
46.16666793823242
long
9.866666793823242
prefLabel
Valtellina
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source
,
,
56
a
Concept
definition
The territory of Franciacorta is a section of the Province of Brescia in the Italian Region of Lombardy. Franciacorta extends north from the plain of the river Po to the shores of Lake Iseo, and from the river Oglio on the western border to the town of Cellatica in the east. The geography of rolling hills was shaped by glacial action. The soil, glacial moraines consisting of gravel and sand over limestone, drains well, and is ideal for the cultivation of grapes and winemaking. The weather is mild and constant due to its location south of the foothills of the Alps and the tempering presence of large lakes. To publicize wine tourism the district established a Strada del Vino Franciacorta on the model of the famed German Wine Route (Weinstra?e) in 2001. The area has been inhabited since Paleolithic times, with archaeological records left by Gauls— the Cenomani of Brixia (modern Brescia), Romans and Lombards. The name Franciacorta, attested in 1277, is thought to derive from curtes francae, the fortified courts of the Frankish empire established in the 8th century. Rodengo is home to a Cluniac foundation, the Abbey of St. Nicholas, which has been inhabited by Olivetan monks since 1446. Other places of interest include Passirano, with a castle, and Provaglio d'Iseo, with a Romanesque church. Among the most respected wine producers of Franciacorta sparkling and still wines in the region are Bellavista and Ca'Del Bosco. Others include Lantieri, Majolini, and Cavalleri.
exactMatch
prefLabel
Franciacorta
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975
a
Concept
altLabel
DOCG Franciacorta
  and
Franciacorta (wine)
broader
broaderTransitive
definition
Franciacorta is a sparkling wine from Lombardy with DOCG status produced from grapes grown within the boundaries of the territory of Franciacorta, on the hills of a series of townships to the south of Lake Iseo in the Province of Brescia. It was awarded DOC status in 1967, the designation then also including red and white still wines. Since 1995 the DOCG classification has applied exclusively to the sparkling wines of the area.
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page
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Franciacorta DOCG
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source
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source
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194
a
Concept
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Noto, Italy
,
Noto, Sicily
  and
Noto (disambiguation)
definition
Noto is a city and comune in the Province of Syracuse, Sicily. Its located 32 km southwest of the city of Syracuse at the foot of the Iblean Mountains and gives its name to the surrounding valley, Val di Noto. In 2002 Noto and its church were declared a UNESCO World Heritage Site.
exactMatch
lat
36.88333511352539
long
15.08333301544189
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Noto
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,
  and
19
a
Concept
altLabel
Province of Siracusa
,
Siracusa Province
,
Syracuse
,
Province of syracuse
,
Provincia di Siracusa
,
Syracuse Province
  and
Syracusa Province
definition
The Province of Syracuse is a province in the autonomous island region of Sicily in Italy. Its capital is the city of Syracuse. It has an area of 2,109 km?, and a total population of 396,167 (2001). Syracuse has 8% of the Sicilian population and 8.2% of Sicily's area. It is bordered on the north and north-west by the Province of Catania and on the west by the Province of Ragusa.
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Province of Syracuse
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source
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,
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518
a
Concept
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Valle del Bove
,
Mount Etna/ Mt Etna
,
Monte Etna
,
Etna
,
Mt. Aetna
,
Mt Etna
,
Mongibello
,
Mt. Etna
,
Etna (disambiguation)
  and
Mongibeddu
definition
Mount Etna is an active stratovolcano on the east coast of Sicily, close to Messina and Catania. It is the tallest active volcano in Europe, currently standing 3,329 metres (10,922 ft) high, though this varies with summit eruptions; the mountain is 21 m (69 ft) higher than it was in 1981.. It is the highest mountain in Italy south of the Alps. Etna covers an area of 1,190 km? (460 sq mi) with a basal circumference of 140 km. This makes it by far the largest of the three active volcanoes in Italy, being about two and a half times the height of the next largest, Mount Vesuvius. Only Mount Teide in Tenerife surpasses it in the whole of the European-North-African region. In Greek Mythology, the deadly monster Typhon was trapped under this mountain by Zeus, the god of the sky. Mount Etna is one of the most active volcanoes in the world and is in an almost constant state of activity. The fertile volcanic soils support extensive agriculture, with vineyards and orchards spread across the lower slopes of the mountain and the broad Plain of Catania to the south. Due to its history of recent activity and nearby population, Mount Etna has been designated a Decade Volcano by the United Nations.
exactMatch
lat
37.75506591796875
long
14.99524974822998
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Mount Etna
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source
,
727
a
Concept
altLabel
Florio (disambiguation)
definition
'Florio' is the surname of a prominent Sicilian family who started many lucrative activities involving above all the exportation of Sicilian products in the nineteenth century.
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prefLabel
Florio
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928
a
Concept
altLabel
Marsala wine
,
In perpetuum
  and
Marsala (wine)
broader
broaderTransitive
definition
Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine first received Denominazione di origine controllata, or DOC, status in 1969. While the city's natives sometimes drink "vintage" Marsala, the wine produced for export is universally a fortified wine similar to Port. Originally, Marsala wine was fortified with alcohol to ensure that it would last long ocean voyages, but now it is made that way because of its popularity in foreign markets.
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page
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Marsala DOC
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107
a
Concept
broader
broaderTransitive
definition
Lambrini is a brand of light perry, manufactured in Liverpool by Halewood International Limited. It has been marketed under the slogan, "Lambrini girls just wanna have fun," and currently dominates the commercial light perry market.
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page
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Lambrini
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748
a
Concept
definition
Vini Lunardelli (formally Alessandro Lunardelli) is a winery in the Italian region of Friuli-Venezia Giulia. It was founded in Pasian di Prato in 1968 by Alessandro Lunardelli, who came from a Veneto family with wine industry traditions. Initially, the winery sold its wine in bulk, but has been selling its own bottlings since 1990. In 1987, Alessandro's son Andrea Lunardelli joined the company, and has been in charge of Vini Lunardelli's marketing, which has been successful but have sparked significant controversy. Annual production is around 100,000 bottles, and include several different white and red varieties produced in different DOC areas within Friuli-Venezia Giulia.
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prefLabel
Vini Lunardelli
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source
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897
a
Concept
altLabel
Friuli-Venezia-Giulia
,
Friuli?Venezia Giulia
,
Friuli - Venezia Giulia
,
Furlanija - Julijska krajina
,
Furlanija
,
Friuli?Venezia Giulia
,
Fri?l-Vignesie Julie
,
Friaul-Julisch Venetien
,
Furlanija-Julijska krajina
,
Friul-Ven?thia Ju?ia
,
Friuli ? Venezia Giulia
  and
Friuli Venezia Giulia
definition
Friuli?Venezia Giulia is one of the twenty regions of Italy, and one of five autonomous regions with special statute. The capital is Trieste. It has an area of 7,858 km? and about 1.2 million inhabitants. A natural opening to the sea for many Central European countries, the region is traversed by the major transport routes between the east and west of southern Europe. It encompasses the historical-geographical region of Friuli and the geographical region of Venezia Giulia (known in English also as Julian March), each with its own distinct history, traditions and identity.
exactMatch
prefLabel
Friuli-Venezia Giulia
related
,
1080
a
Concept
altLabel
Ramandolo (wine)
definition
Ramandolo is an Italian sweet white wine from the village of the same name which is situated in the hills near Nimis in Friuli-Venezia Giulia. It is made from a local variety of the Verduzzo grape called Ramandolo and is a DOCG wine.
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Ramandolo
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1142
a
Concept
altLabel
Collio DOC
,
Goriziano
,
Collio wine
,
Vino Collio Goriziano
  and
Collio (wine)
definition
Collio Goriziano or Collio is a Denominazione di origine controllata (DOC) located in the Italian wine region of Friuli-Venezia Giulia. The DOC is located in the province of Gorizia near the border with Slovenia. Some Slovenian wine from the region of Gori?ka Brda also carry the designation of Collio due to their vineyards overlapping across the Italian border. The region is predominately a white wine producer with Friulano, Ribolla Gialla, Malvasia Istriana, Chardonnay, Pinot Bianco, Pinot Grigio and Sauvignon blanc being the leading varietals. Red wine is produced under the Collio Rosso designation and is usually a blend of Merlot, Cabernet franc and Cabernet Sauvignon.
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Collio Goriziano
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source
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1048
a
Concept
definition
Colli Euganei are located in the Veneto region of northern Italy, a few kilometers south of Padua. They take their name from the Euganei, a semi-mythical population who inhabited the area before the Veneti. The Euganei Hills are of volcanic origin; the first eructions of basaltic magma occurred during the Eocene period, when the area was submerged under the sea. Later, in the Oligocene period, eructions of more viscous rhyolites, trachytes, and latites created the typical volcanic cones. The area still maintains geothermal activity (hot springs, hot mud) in the spas areas of Abano Terme and Montegrotto Terme. The Colli Euganei remained a small archipelago until the general rising that generated the entire Pianura padana during the Quaternary period. The area is now a protected regional park. Near the Hills are the towns of Este and Monselice.
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Colli Euganei
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1201
a
Concept
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Garda, Verona
,
Garda (VR)
  and
Garda (Italian commune)
definition
Garda is a comune on the shore of Lake Garda, in the province of Verona, region of Veneto, Northeastern Italy. It is one of the more characteristic towns on the east Coast of the homonymous biggest lake in Italy: the Lake of Garda. Garda is only 32 km from the city of Verona, and is one of the smallest towns in the whole province.
exactMatch
lat
45.56666564941406
long
10.71666622161865
prefLabel
Garda, Veneto
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68
a
Concept
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Novara (disambiguation)
,
Novara Province
,
Province of novara
  and
Provincia di Novara
definition
Novara (It. Provincia di Novara) is a province in the Piedmont region of Italy. Its capital is the city of Novara. It has an area of 1,339 km?, and a total population of 365.156 (2008). There are 88 communes in the province.
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prefLabel
Province of Novara
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,
795
a
Concept
altLabel
Ghemme (wine)
  and
DOCG Ghemme
broader
broaderTransitive
definition
Ghemme is a red Italian wine with Denominazione di Origine Controllata e Garantita status produced in the Colli Novaresi viticultural area in the hills of the Province of Novara in Piedmont. It was awarded DOC status in 1969 and received its DOCG classification in 1997. The wine is made primarily from the Nebbiolo grape varietal (known locally as Spanna) and like Gattinara, it may be blended with Bonarda di Gattinara and Vespolina.
exactMatch
lat
45.59999847412109
long
8.416666984558105
page
prefLabel
Ghemme DOCG
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source
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181
a
Concept
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Pavone
definition
Pavone Canavese is a comune (municipality) in the Province of Turin in the Italian region Piedmont, located about 45 km northeast of Turin. As of 31 December 2004, it had a population of 3,812 and an area of 11.1 km?. Pavone Canavese borders the following municipalities: Ivrea, Banchette, Samone, Colleretto Giacosa, Romano Canavese, Perosa Canavese, San Martino Canavese.
exactMatch
lat
45.45000076293945
long
7.849999904632568
prefLabel
Pavone Canavese
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1034
a
Concept
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Ruche di Castagnole Monferrato
,
Rouchet
,
Roche (grape)
,
Roch?
  and
Ruch? di Castagnole Monferrato
broader
broaderTransitive
definition
Ruch? is a red Italian wine grape variety from the Piedmont region. It is largely used in making Ruch? di Castagnole Monferrato, a small production red varietal wine which was granted Denominazione di Origine Controllata (DOC) status by presidential decree on October 22, 1987. The current DOC recognized area of production for the wine, covers only about 100 acres [[40 [[hectare|40 hectares) of vines around the villages of Castagnole Monferrato, Refrancore, Grana, Montemagno, Viarigi, Scurzolengo and Portacomaro. Ruch? di Castagnole Monferrato is, therefore, one of the lowest production varietal wines in Italy. The grape is also grown to some extent in the neighboring province of Alessandria. There is some debate about the origins of the Ruch? grape. One theory is that the varietal is indigenous to the hills northeast of the town of Asti. Another theory is that the grape is a local variation on a French import. It has been grown in the area for at least one hundred years but has only recently been marketed and consumed outside of the immediate vicinity of its production. Ruch? di Castagnole Monferrato tends to be medium bodied with notes of pepper and wild berries and floral aromas on the nose. The wine is often characterized by moderate acidity and soft tannins. In the Piedmont region it is often paired with slow-cooked beef, northern Italian cheeses and mushrooms.
exactMatch
page
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Ruch?
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source
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930
a
Concept
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Provincia di Vercelli
,
Vercelli Province
  and
Province of vercelli
definition
Vercelli is a province in the Piedmont region of northern Italy. Its capital is Vercelli. As of 2001, it has an area of 2,088 km?, and a total population of 176,829. There are 86 communes in the province . Is famous for the coltivation of Rice
exactMatch
prefLabel
Province of Vercelli
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,
827
a
Concept
definition
Gattinara is a comune (municipality) in the Province of Vercelli in the Italian region Piedmont, located about 80 kilometres (50 mi) northeast of Turin and about 35 kilometres (22 mi) north of Vercelli. As of December 31, 2004, it had a population of 8,506 and an area of 33.5 km?. Gattinara is notable for its red wine. Gattinara borders the following municipalities: Ghemme, Lenta, Lozzolo, Roasio, Romagnano Sesia, Rovasenda, and Serravalle Sesia.
exactMatch
lat
45.61666488647461
long
8.366666793823242
prefLabel
Gattinara
related
,
524
a
Concept
altLabel
DOCG Gattinara
  and
Gattinara (wine)
broader
broaderTransitive
definition
Gattinara is a red Italian wine with Denominazione di Origine Controllata e Garantita (DOCG) status produced from Nebbiolo grapes grown within the boundaries of the commune of Gattinara which is located in the hills in the north of the province of Vercelli, northwest of Novara in the Piedmont region. It was awarded DOC status in 1967 and received its DOCG classification in 1990.
exactMatch
lat
45.60800170898438
long
8.366999626159668
page
prefLabel
Gattinara DOCG
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source
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source
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source
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30
a
Concept
definition
Roero is a geographical area in the north-east corner of the province of Cuneo in Piedmont, north-west Italy. This hilly region is known for its wines and for its fruit production: particularly the peaches of Canale and the local variety of pear known as Madernassa which originated in the late eighteenth century in Guarene. Strawberries are also grown. The name comes from the Roero family of bankers and traders, who were prominent in the political life of Asti and its environs, and who dominated this area for a number of centuries during the Middle Ages.
exactMatch
prefLabel
Roero
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source
,
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112
a
Concept
altLabel
Asti DOCG
,
Asti Spumanti
,
Asti (wine)
,
Asti spumante
,
Asti (DOCG)
  and
Asti Spumante DOCG
broader
  and
broaderTransitive
  and
definition
Asti or Asti Spumante is a DOCG white sparkling wine produced in an area to the south of the town of Asti in Piedmont, Italy. Made from the Moscato Bianco grape, it is sweet and low in alcohol, and often served with dessert. It retains its sweetness through a complex filtration process. Another wine called Moscato d'Asti is made in the same region from the same grape, but produced by another technique which differentiates it from Asti.
exactMatch
page
prefLabel
Asti Spumante
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,
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451
a
Concept
altLabel
Moscato d?Asti
broader
broaderTransitive
definition
Moscato d'Asti is a "Denominazione di origine controllata e garantita" sparkling white wine produced mainly in the province of Asti, north-west Italy, and in smaller nearby regions in the provinces of Alessandria and Cuneo. The wine is sweet and low in alcohol, and often enjoyed with dessert. Thus it is considered a dessert wine. It is from the Moscato Bianco grape. Moscato d'Asti is the main ingredient of Cocchi Americano. A related wine, Asti Spumante, is produced in the same area from the same grape.
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page
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Moscato d'Asti
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1066
a
Concept
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Acqui
,
Acquese
,
Aquae Statiellae
,
UN/LOCODE:ITACI
  and
Statiellae Aquae
definition
Acqui Terme is a city and comune of Piedmont, northern Italy, in the province of Alessandria. It is c. 35 km SSW of Alessandria. It is one of the principle winemaking communes of the Italian DOCG wine Brachetto d'Acqui. The hot sulphur springs have been famous since this was the Roman town of Aquae Statiellae; the ancient baths are referred to by Paulus Diaconus and the chronicler Liutprand of Cremona. In 1870 Giovanni Ceruti designed a little pavilion, known as La Bollente, for the spot at the centre of the town where the waters bubble up at 75?C.
exactMatch
lat
44.68333435058594
long
8.466666221618652
prefLabel
Acqui Terme
related
,
,
,
506
a
Concept
broader
broaderTransitive
definition
Brachetto d'Acqui is a red Italian wine that is classified as a Denominazione di Origine Controllata e Garantita (DOCG) since 1996 and previously a Denominazione di Origine Controllata (DOC) region since 1969. It is produced in the Piedmont wine region around Acqui Terme in the province of Alessandria with some overlap into the province of Asti. The wine is produced from the Brachetto grape, a variety that is believed to be native to Piedmont, and can be still or sparkling with usually some sweetness.
exactMatch
page
prefLabel
Brachetto d'Acqui
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1015
a
Concept
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Don Bosco (disambiguation)
broader
broaderTransitive
definition
Malvasia di Castelnuovo Don Bosco is a sweet, sparkling, red or ros? DOC dessert wine produced in the Italian province of Asti from the Malvasia di Schierano grape variety with the optional addition of up to 15% Freisa. The wine is cherry red in colour with an aroma typical of the grape and ?reminiscent of dog roses and scents of red berries. ? The flavour is sweet and aromatic with characteristic tannins. It is made in both lightly and fully sparkling versions; the regulations also permit it to be made as a still wine.
exactMatch
page
prefLabel
Malvasia di Castelnuovo Don Bosco
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370
a
Concept
altLabel
Linganore
broader
broaderTransitive
definition
The Linganore AVA is an American Viticultural Area located in north central Maryland and include parts of Frederick and Carroll counties. The area is a partof the Piedmont Plateau northwest of Baltimore, a transition area between the mountains to the west and the coastal plain to the east. Linganore has a warm and wet climate, with gravel and loam soils.
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Linganore AVA
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Gavi
,
Gavi wine
,
Cortese di gavi
,
Gavi di Gavi
  and
Gavi (wine)
broader
broaderTransitive
definition
Cortese di Gavi, or simply Gavi, is an Italian white wine produced in a restricted area of the Province of Alessandria, Piedmont, close to the Ligurian border. Cortese di Gavi made from vines within the comune of Gavi may be labeled Gavi di Gavi. The name derives from Gavi, the town at the centre of its production zone, and Cortese, the local variety of grape from which it is exclusively made and whose existence is reported from the 17th century. The current style of production dates to 1876. The wine was awarded DOC status in 1974 and was made DOCG in 1998.
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lat
44.68333435058594
long
8.802778244018555
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Cortese di Gavi
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Wines of Piedmont
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definition
Barolo is a red Denominazione di Origine Controllata e Garantita (DOCG) wine produced in the northern Italian region of Piedmont. It is made from the Nebbiolo grape and is often described as one of Italy's greatest wines. The zone of production extends into the communes of Barolo, Castiglione Falletto, Serralunga d'Alba and parts of the communes of Cherasco, Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba, Novello, Roddi, Verduno, all in the province of Cuneo, south-west of Alba. Only vineyards planted in primarily calcareous-clay soils in the hills with suitable slopes and orientations are considered suitable for Barolo production. Barolo is often described as having the aromas of tar and roses, and the wines are noted for their ability to age and usually take on a rust red tinge as they mature. When subjected to aging of at least five years before release, the wine can be labeled a Riserva. In the past Barolos often used to be very rich on tannin. It could take more than 10 years for the wine to soften up and becoming ready for drinking. Fermenting wine sat on the grape skins for at least three weeks extracting huge amounts of tannins and was then aged in large, wooden casks for years. In order to appeal to more modern international tastes, which preferred fruitier, earlier drinking wine styles, several producers began to cut fermentation times to a maximum of ten days and age the wine in new French barriques. "Traditionalists" have argued that the wines produced in this way are not recognizable as Barolo and taste more of new oak than of wine. The controversies between traditionalists and modernists have been called the "Barolo wars".
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Barolo
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899
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Concept
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Piquette (disambiguation)
  and
Piquettes
definition
Piquette is a French wine term which commonly refers to a vinous beverage produced by adding water to grape pomace but sometimes refers to a very simple wine or a wine substitute.
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Piquette
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218
a
Concept
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Santa Ynez Valley (AVA)
  and
Santa Ynez (disambiguation)
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broaderTransitive
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definition
The Santa Ynez Valley AVA is an American Viticultural Area located in Santa Barbara County, California. It is part of the larger Central Coast AVA, and contains the greatest concentration of wineries in Santa Barbara County. The valley is formed by the Purisima Hills and San Rafael Mountains to the north and the Santa Ynez Mountains to the south. Chardonnay is the most planted grape varietal in the cooler, western portion of the valley, and Rh?ne varietals are more successful in the east.
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Santa Ynez Valley AVA
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741
a
Concept
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Temecula Valley (wine)
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Temecula Valley
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Temecula Valley wine
  and
Temecula Valley (AVA)
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broaderTransitive
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definition
The Temecula Valley AVA is an American Viticultural Area in southern Riverside County, California, part of the Inland Empire, one of the fastest growing areas in the country. Being within 1-1/2 hours of over 15 million people puts tremendous pressure on the land for residential development, as the adjacent cities of Temecula and Murrieta have become bedroom towns for commuters to Los Angeles, Orange County, and San Diego.
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Temecula Valley AVA
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513
a
Concept
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Listan Blanco
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Temprana
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Palomino del pinchite
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Perrum
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Palomina
,
Palomino Fino
,
Palomino de chipiona
,
Palomino grape
,
Palomino del Pinchite
,
Horgazuela
,
White French
,
Palomino wine
,
Palomino (disambiguation)
,
Fransdruif
,
Palomino de Chipiona
  and
Listan
broader
broaderTransitive
definition
Palomino is a white grape widely grown in Spain and South Africa, and best known for its use in the manufacture of sherry.
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Palomino (grape)
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279
a
Concept
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T?o Pepe (disambiguation)
  and
Tio Pepe
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broaderTransitive
definition
T?o Pepe (named after one of the founders' uncle) is a brand of Sherry, the best selling brand in the world. It is best known for its fino style of dry sherry made from the palomino grape. The Tio Pepe brand is owned by the Gonzalez Byass Sherry house.
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T?o Pepe
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508
a
Concept
broader
broaderTransitive
definition
Fino is the driest and palest of the traditional varieties of sherry. It is drunk comparatively young, and unlike the sweeter varieties should be drunk soon after the bottle is opened as exposure to air can cause them to lose their flavour within hours.
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Fino
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1055
a
Concept
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Palo cortado
broader
broaderTransitive
definition
Palo Cortado is a rare variety of sherry that is initially aged under flor to become a fino or amontillado, but inexplicably loses its veil of flor and begins aging oxidatively as an oloroso. The result is a wine with some of the richness of oloroso and some of the crispness of amontillado. Only about 1-2% of the grapes pressed for sherry naturally develop into palo cortado. The name means 'cut stick,' in reference to the mark made on the cask when this style of wine is recognized. Since the wine was originally destined to be a fino or amontillado, it will initially have had a single stroke marked on the cask. When the overseer realizes that the wine is becoming a palo cortado, he draws a cross (or cut) through the initial stroke (or stick), resulting in a crossed stroke or 'cut stick' (/). At this time the wine will be fortified to about 17.5% alcohol, to prevent spoilage from contact with the air. As the overseer continues to monitor the wine over time, he may feel it necessary to add additional measures of alcohol to the casks to continue its development. These additional measures are marked on the cask as additional crosses, and the resulting wine is designated 'dos cortados,' 'tres cortados,' etc. according to the number of 'cuts' marked on the cask. The greater the number of cuts, the greater the age of the wine. Though a 'true' palo cortado is said to be produced accidentally, because of the demand for this style of wine it is sometimes produced intentionally by blending amontillado with oloroso to produce a wine with the hybrid flavour of a palo cortado?and a lower price than the naturally-occurring wine.
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Palo Cortado
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866
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Concept
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Amontilado
  and
Medium sherry
broader
broaderTransitive
definition
Amontillado is a variety of sherry, characterized by being darker than fino but lighter than oloroso. It is named for the Montilla region of Spain, where the style originated in the 18th century, although the name 'amontillado' is sometimes used commercially as a simple measure of colour to label any sherry lying between a fino and an oloroso. An amontillado sherry begins as a fino, fortified to approximately 13.5 percent alcohol with a cap of flor yeast limiting its exposure to the air. A cask of fino is considered to be amontillado if the layer of flor fails to develop adequately, is intentionally killed by additional fortification or is allowed to die off through non-replenishment. Without the layer of flor, amontillado must be fortified to approximately 17.5 percent alcohol so that it does not oxidise too quickly. After the additional fortification, amontillado oxidises slowly, exposed to oxygen through the slightly porous American or Canadian oak casks, and gains a darker colour and richer flavour than fino.
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Amontillado
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815
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Sherry-cobbler
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broaderTransitive
definition
Rebujito is a cocktail that mixes Sherry and soft drinks.
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Rebujito
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source
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535
a
Concept
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Sherry Vinegar
broader
broaderTransitive
definition
Sherry vinegar is a gourmet wine vinegar made from Sherry. It is produced in the Spanish province of C?diz and inside the triangular area between the city of Jerez de la Frontera and towns of Sanl?car de Barrameda and El Puerto de Santa Mar?a, known as the "sherry triangle". To be called vinagre de Jerez, by law the Sherry vinegar must undergo ageing in American oak for a minimum of six months, can only be aged within the "sherry triangle" and must have a minimum of 7 degrees acidity. Most Sherry vinegars are aged using the same solera system as the Sherry wines and Brandy de Jerez. The production and quality of sherry vinegar is monitored and controlled by the Consejo Regulador and Sherry vinegar has its own Denominaci?n de Origen, which is protected by Spanish and EU law. The only other vinegars with similar protected designation of origin are "Aceto Balsamico Tradizionale" from Modena and Reggio Emilia in Italy and "Condado de Huelva" in Spain
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Sherry vinegar
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source
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22
a
Concept
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Ramona Valley
,
Ramona (disambiguation)
  and
Ramona Valley (AVA)
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broaderTransitive
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definition
The Ramona Valley AVA is an American Viticultural Area located 28 miles (45 km) northeast of the city of San Diego in San Diego County, California centered around the city of Ramona. It was designated the 162nd American Viticultural Area in January, 2006 by the United States Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau, which recognized the area for its distinctive microclimate, elevation, and soil attributes. Approximately 89,000 acres (360 km) in area and centered around the town of Ramona, California, it is 14.5 miles (23.3 km) long and 9.5 miles (15.3 km) wide. Geographically, the Ramona Valley is described as being a broad, flat valley ringed by hills and mountains that isolate it from the surrounding areas. The valley has an average vineyard elevation of 1,400 feet (430 m) and an annual average rainfall of 16.5 inches (41.9 cm).
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Ramona Valley AVA
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681
a
Concept
altLabel
South Coast
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broaderTransitive
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definition
The South Coast AVA is an American Viticultural Area in the state of California that encompasses grape-growing regions in five counties of Southern California: Los Angeles, Orange, Riverside, San Bernardino, and San Diego. This large appellation includes a number of smaller sub-appellations that all share the common ecology trait of having warm weather moderated by cooling coastal influences from the Pacific Ocean.
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South Coast AVA
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61
a
Concept
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broaderTransitive
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definition
The Cucamonga Valley AVA is an American Viticultural Area in San Bernardino County, California, about 45 miles (72 km) east of Los Angeles. Grape cultivation began in the Cucamonga Valley in 1838, and quickly became a major agricultural crop for the area. When Prohibition began in 1920, the Cucamonga Valley produced more wine grapes than Napa County and Sonoma County combined. Following Prohibition, the wine industry and other agricultural endeavors in the Cucamonga Valley faced increasing pressure from the urban expansion of Los Angeles and Orange County. Cucamonga Valley is a hot climate for viniculture, with summer temperatures often exceeding 100 ?F (38 ?C). The valley floor is sandy, alluvial soils. Pierce?s disease has affected vines in the valley.
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Cucamonga Valley AVA
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96
a
Concept
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Saddle Rock-Malibu
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broaderTransitive
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definition
The Saddle Rock-Malibu AVA is an American Viticultural Area in Los Angeles County, California. The region was once part of the 200,000 acres (809 km) Saddle Rock Ranch, created from the original Spanish Land Grant. The wine region is located high in the Santa Monica Mountains north, west, and south of the metropolitan area of Los Angeles.
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lat
34.09725189208984
long
-118.830207824707
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Saddle Rock-Malibu AVA
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540
a
Concept
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San Pasqual
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broaderTransitive
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definition
The San Pasqual Valley AVA is an American Viticultural Area located in northern San Diego County, California. San Pasqual Valley was the fourth wine region to be designated an American Viticultural Area when the AVA was created in 1981. It belongs to Region IV on the Winkler scale. The climate in this appellation is desert-like but tempered by cool breezes from the Pacific Ocean, with long growing seasons (average temperatures above 50 ?F year-round), warm winters with nighttime lows rarely dipping below 35 ?F (2 ?C), and summers with daily highs rarely exceeding 95 ?F (35 ?C). With cooler evenings and granite-based soils that drain well, grapes from this area are able retain their colors and balanced acidity. The area is planted with a wide range of Vitis Vinifera with Grenache, Merlot Sangiovese, Syrah, Tempranillo and Viognier being some of the most widely planted. The AVA is defined roughly to include both coasts of San Dieguito River on the east side of I-15, between San Diego and Escondido, up to the elevation of 500 feet. There is a total of one commercial vineyard in this AVA, namely the Orfila Winery. The Ferrara Winery and the Cordiano Winery are located in the area, but they are both technically outside the boundaries of the AVA. The AVA is encroached on by cities of San Diego, Poway, and Escondido, resulting in relatively high land values and limiting the viticulture potential.
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San Pasqual Valley AVA
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990
a
Concept
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Malibu-Newton Canyon
,
Malibu-Newton
  and
Malibu
broader
  and
broaderTransitive
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definition
The Malibu-Newton Canyon Valley AVA is an American Viticultural Area in Los Angeles County, California. The boundaries of the AVA include Newton Canyon, located about 4 miles (6 km) from the Pacific Ocean within the city limits of Malibu. George Rosenthal planted the first vineyards planted in the area since Prohibition in 1987, and was successful in his petition for the creation of the AVA in 1996. The canyon varies in elevation from 1,400 feet (427 m) to 2,800 feet (853 m) above sea level. Coastal fog and wind can influence the microclimate of the canyon, providing a cooler climate than the surrounding areas.
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Malibu-Newton Canyon AVA
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source
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1106
a
Concept
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Happy Canyon of Santa Barbara
  and
Happy Canyon
broader
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broaderTransitive
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definition
The Happy Canyon of Santa Barbara AVA is an American Viticultural Area located in Santa Barbara County, California.
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Happy Canyon of Santa Barbara AVA
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source
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558
a
Concept
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Santa Rita Hills (AVA)
,
Sta Rita Hills
,
Santa Rita Hills
,
Sta. Rita Hills
  and
Santa Rita Hills AVA
broader
  and
broaderTransitive
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definition
The Sta. Rita Hills AVA is an American Viticultural Area located in Santa Barbara County, California. From its creation in 2001 through 2006, the wine appellation was officially named Santa Rita Hills AVA. The formal name change was the result of a protest by and subsequent negotiations with Vina Santa Rita, a very large Chilean wine producer that was concerned about the AVA name diluting its international brand value. The name change took effect on January 5, 2006, with a year long period for producers in the AVA to change their wine labels.
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Sta. Rita Hills AVA
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source
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378
a
Concept
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Abacela Vineyards and Winery
,
Umpqua Valley
,
Umpqua Valley (AVA)
  and
Umpqua
broader
broaderTransitive
definition
Part of the larger Southern Oregon AVA the Umpqua Valley American Viticultural Area is located entirely within Douglas County, Oregon. The official boundaries of the AVA are detailed in the United States of America Code of Federal Regulations Title 27 Chapter I Part 9 section 89(C). Grapes grown here include Pinot Noir, Pinot Gris, Cabernet Sauvignon, Chardonnay, Riesling and more. The first commercial Gr?ner Veltliner in the U.S. was produced in the Umpqua Valley AVA by Reustle Prayer Rock Vineyards.
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Umpqua Valley AVA
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175
a
Concept
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Southern Oregon (AVA)
broader
broaderTransitive
definition
The Southern Oregon AVA, is an American Viticultural Area which lies in Southern Oregon, United States. The Southern Oregon AVA was established in 2004, and was created to include the land of two smaller AVAs, the Rogue Valley AVA and the Umpqua Valley AVA. Southern Oregon AVA was established to allow the two principal winegrowing regions in the southern part of the state to jointly market themselves. This creation of a "super-AVA" is a departure from the trend in the Willamette Valley AVA or northern Oregon of establishing smaller AVAs specific to a particular locale's climate or soil conditions.
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Southern Oregon AVA
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791
a
Concept
altLabel
Red Hill
,
Red Hill Douglas County AVA
,
Red Hill Douglas County
,
Red Hill Douglas County, Oregon
  and
Red Hill Oregon
broader
broaderTransitive
definition
The Red Hill Douglas County, Oregon AVA is an American Viticultural Area located in Douglas County, Oregon, near the town of Yoncalla. It is entirely contained within the Umpqua Valley AVA, which is itself included within the larger Southern Oregon AVA. Originally petitioned as the "Red Hill AVA", the proposed appellation name brought protest from Willamette Valley AVA vintners, where a region known as Red Hill is also located. Another AVA in California that gained official status in 2004, the Red Hills Lake County AVA also carries a similar name. As a result, the name "Red Hill Douglas County, Oregon" was instead chosen to avoid consumer confusion.
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Red Hill Douglas County, Oregon AVA
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115
a
Concept
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Red Hills Lake County (AVA)
,
Red Hills
  and
Red Hills Lake County
broader
  and
broaderTransitive
  and
definition
The Red Hills Lake County AVA is an American Viticultural Area located in Lake County, California. The wine region lies along the southwestern shores of Clear Lake, separating Excelsior Valley to the east from Big Valley to the west. The hills lie at the foot of Mount Konocti, an extinct volcano. The terrain is rolling hills with elevations between 1,400 feet (430 m) and 3,000 feet (910 m) above sea level. The Red Hills receive an average of 25 inches (64 cm) to 40 inches (102 cm) in rainfall each year.
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Red Hills Lake County AVA
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411
a
Concept
altLabel
Clear Lake (AVA)
  and
Clear Lake
broader
  and
broaderTransitive
  and
definition
The Clear Lake AVA is an American Viticultural Area located in Lake County, California. Half of the area contained within the boundaries of the AVA is Clear Lake, the largest body of freshwater in the state of California, and the namesake for the county. The moderating influence of the lake on the surrounding area results in a climate with less diurnal variation in temperature than surrounding areas. Clear Lake AVA is one of the coolest climates in California, which has led to success with grape varietals like Sauvignon Blanc.
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Clear Lake AVA
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source
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source
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233
a
Concept
altLabel
Willamette Valley (wine)
,
Willamette Valley (disambiguation)
,
Willamette
  and
Willamette Valley (AVA)
broader
broaderTransitive
definition
The Willamette Valley AVA, is an American Viticultural Area which lies in the Willamette Valley of Oregon. The AVA is the wine growing region which encompasses the drainage basin of the Willamette River. It stretches from the Columbia River in the north to just south of Eugene in the south, where the Willamette Valley ends; and from the Oregon Coast Range in the west to the Cascade Mountains in the east. At 5,200 square miles (13,500 km), it is the largest AVA in the state, and contains most of the state's wineries; approximately 200 as of 2006. The boundaries of the Willamette Valley AVA were established in 1984, and since then six new, smaller AVAs have been created within the northern portion of Willamette Valley AVA. The Willamette Valley has a cool, moist climate, and is recognized worldwide for its Pinot Noir. Although this distinction is not officially recognized, many wine connoisseurs further divide the Willamette Valley into northern and southern regions, the dividing line being the approximate latitude of Salem (approximately 45? north latitude).
exactMatch
lat
45.34999847412109
long
-123.0666656494141
page
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Willamette Valley AVA
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743
a
Concept
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Yamhill-Carlton District
  and
Yamhill-Carlton
broader
broaderTransitive
definition
The Yamhill-Carlton District AVA is an American Viticultural Area located in both Washington County and Yamhill County, Oregon. It is entirely contained within the Willamette Valley AVA, and surrounds the towns of Carlton and Yamhill. The mountain ridges surrounding the district form a horseshoe shape, and most of the vineyards are located on south-facing slopes. The AVA includes only land between 200 feet (61 m) and 1,000 feet (305 m) above sea level where marine sediments are some of the oldest soils in the Willamette Valley and create unique conditions for viticulture. The region is in the rain shadow of the 3,500 feet (1,100 m) Oregon Coast Range, a short distance to the west.
exactMatch
lat
45.34999847412109
long
-123.1900024414062
page
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Yamhill-Carlton District AVA
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source
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224
a
Concept
altLabel
Wine production in Puget Sound
  and
Puget Sound wine
broader
broaderTransitive
definition
The Puget Sound AVA is an American Viticultural Area in western Washington state. It is the only AVA in the state of Washington that is located west of the Cascade Mountains.
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Puget Sound AVA
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688
a
Concept
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Eola-Amity Hills (wine)
,
Eola-Amity
,
Eola-Amity Hills
,
Eola
  and
Amity
broader
broaderTransitive
definition
The Eola-Amity Hills AVA is an American Viticultural Area located in Polk County and Yamhill County, Oregon. It is entirely contained within the Willamette Valley AVA, and stretches from the city of Amity in the north to Salem in the south. The Eola and Amity hills cover an area west of the Willamette River approximately 15 miles (24 km) long by 6 miles (10 km) wide. The Eola-Amity Hills area benefits from steady winds off the Pacific Ocean that reach the Willamette Valley through the Van Duzer Corridor, a gap in the Oregon Coast Range, moderating the summer temperatures. The Eola Hills were named after the community of Eola, whose name was derived from Aeolus, the Greek god of the winds.
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Eola-Amity Hills AVA
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806
a
Concept
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Rogue Valley (AVA)
  and
Rogue
broader
broaderTransitive
definition
The Rogue Valley AVA is an American Viticultural Area located in southern Oregon. The federal government approved this appellation in 1991. It is entirely contained within the larger Southern Oregon AVA and includes the drainage basin of the Rogue River and several tributaries, including the Illinois River, the Applegate River, and Bear Creek. Most wineries in the region are found in the valleys formed by one of these three tributaries, rather than along the Rogue River itself. The region is 70 miles (113 km) wide by 60 miles (97 km) long (most of the land within the AVA capable of producing high quality wine is not currently used for grape cultivation); there are fewer than 20 wineries with only 1,100 acres (450 ha) planted. Each river valley has a unique terroir, and grows different varieties of grapes. Overall, however, this region is the warmest and driest of Oregon's wine-growing regions.
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Rogue Valley AVA
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803
a
Concept
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Applegate
  and
Applegate Valley (AVA)
broader
broaderTransitive
definition
The Applegate Valley AVA is an American Viticultural Area located in southern Oregon. It is entirely contained within the Rogue Valley AVA, which is itself included within the larger Southern Oregon AVA. The region is named for the Applegate River, which flows through the town of Applegate and near the city of Jacksonville. One of Oregon's first wineries (the winery has been restored and re-opened as Valley View Winery) was established in the Applegate Valley. This region contains vineyards at altitudes ranging from 1,000 feet (300 m) to 1,500 feet (500 m) above sea level, and is warmer and drier than the Illinois Valley to the west, but less so than the Bear Creek Valley to the east. Grapes that thrive here include Merlot, Cabernet Sauvignon, Syrah, Chardonnay, and Zinfandel, with Cabernet Sauvignon and Merlot being the dominant varietals.
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Applegate Valley AVA
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source
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source
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717
a
Concept
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broaderTransitive
definition
The McMinnville AVA is an American Viticultural Area located in Yamhill County, Oregon. It is entirely contained within the Willamette Valley AVA, roughly running from McMinnville to Sheridan. The AVA was created as a result of a successful petition from Kevin Byrd of Youngberg Hill Vineyards. McMinnville is one of few AVAs that is designated in part based on elevation, with vineyards required to be between 200 feet (61 m) and 1,000 feet (305 m) above sea level, where the soil and rock formations differ from surrounding areas. Primarily uplifted marine sedimentary loams and silt, the top soil is shallow and relatively infertile.
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McMinnville AVA
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584
a
Concept
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Dundee Hills
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Dundee (disambiguation)
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broaderTransitive
definition
The Dundee Hills AVA is an American Viticultural Area located in Yamhill County, Oregon. It is entirely contained within the Willamette Valley AVA, and is approximately 28 miles (45 km) southwest of Portland, near the town of Dundee. The area is 6,940 acres (2,809 ha) in total size, with 1,300 acres (526 ha) planted with grapes. The Dundee Hills are a north-south oriented line of hills on the western side of the Willamette River valley. The soil is red incolor, rich in iron, relatively infertile, making it suitable for grape cultivation. The region gets 30 inches (76 cm) to 45 inches (114 cm) of rainfall per year. The Chehalem Mountains to the north protect the region from the cool breezes that enter Willamette Valley from the Columbia Gorge. Over 25 wineries and independent vineyards in this region produce over 44,000 cases of wine.
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Dundee Hills AVA
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Chehalem
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broaderTransitive
definition
The Chehalem Mountains AVA is an American Viticultural Area located in the Clackamas, Yamhill, and Washington counties of northwestern Oregon. It is entirely contained within the Willamette Valley AVA. The region stretches 20 miles (32 km) from Wilsonville in the southeast to Forest Grove in the northwest. The Chehalem Mountains includes Ribbon Ridge, Parrett Mountain, and Bald Peak. The petition process for the creation of the AVA began in 2001 and was led by David Adelsheim of Adelsheim Vineyard.
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Chehalem Mountains AVA
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Ribbon (disambiguation)
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Ribbon Ridge
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broaderTransitive
definition
The Ribbon Ridge AVA is an American Viticultural Area in Yamhill County, Oregon. It is the smallest AVA in Oregon and is entirely contained within the Chehalem Mountains AVA, which in turn is entirely contained within the larger Willamette Valley AVA. Ribbon Ridge stretches between the towns of Newberg and Gaston. The ridge is defined by local geographic boundaries and an uplift of ocean sediment. It lies at 45? 21' N latitude and 123? 04' W longitude, at the northwest end of the Chehalem Mountains. The name originates in the 19th century. The ridge is approximately 0.25 miles (0.40 km) wide and 3.50 miles (5.63 km) long, and is 3,350 acres (14 km) in area, with 500 acres (202 ha) planted on 20 vineyards. It is estimated that between 1,000 acres (4 km) and 1,400 acres (6 km) in the region is suitable for planting.
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Ribbon Ridge AVA
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Snake River Valley (AVA)
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Snake River (disambiguation)
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broaderTransitive
definition
The Snake River Valley AVA in an American Viticultural Area that encompasses an area in Southwestern Idaho and two counties in eastern Oregon. The area was designated an AVA as a result of a successful petition from the Idaho Grape Growers and Wine Producers Commission and the Idaho Department of Commerce and Labor. The petition was granted in 2007, and for wines to bear the Snake River Valley AVA label, at least 85% of the grapes used for production must be grown in the designated area, which includes the Southwestern Idaho counties of Ada, Adams, Boise, Canyon, Elmore, Gem, Gooding, Jerome, Owyhee, Payette, Twin Falls, and Washington, and the Eastern Oregon counties of Malheur and Baker. The boundary encompasses 15 wineries, 46 vineyards, and 1,800 acres (728 ha) of commercial vineyard production.
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Snake River Valley AVA
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Wines of South Tyrol
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Gew?rztraminer is an aromatic wine grape variety that performs best in cooler climates. It is sometimes referred to colloquially as Gew?rz, and in French it is written Gewurztraminer. Gew?rztraminer is a variety with a pink to red skin colour, which makes it a "white wine grape" as opposed to the blue to black-skinned varieties commonly referred to as "red wine grapes". The variety has high natural sugar and the wines are white and usually off-dry, with a flamboyant bouquet of lychees. Indeed, Gew?rztraminer and lychees share the same aroma compounds. Dry Gew?rztraminers may also have aromas of roses, passion fruit and floral notes. It is not uncommon to notice some spritz (fine bubbles on the inside of the glass). Its aromatic flavours make Gew?rztraminer one of the few wines that is suitable for drinking with Asian cuisine. It goes well with Hirtenk?se, M?nster cheese, and fleshy, fatty (oily) wild game. Smoked salmon is a particularly good match.
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Gew?rztraminer
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Musque
definition
Musqu? is a French term applied to certain varieties or clones of grapes used for making wine. The term means both perfumed and Muscat-like, and indicates that the variety or clone is highly aromatic. The term musqu? is usually suffixed to the name of certain grape varieties to indicate a clone with musqu? properties, e.g. "Chardonnay musqu?" or "Sauvignon blanc musqu?". Such clones have arisen through mutation of a regular ("non-musqu?") clone of the variety, and such mutations have been recorded for several different grape varieties. The most well-known musqu? grape is Gew?rztraminer, which is a musqu? mutation of a red-skinned Traminer, which is also known as Savagnin rose in France. Since the musqu? Gew?rztraminer has largely replaced non-musqu? Traminer, it is generally considered a grape variety in its own right rather than a clone of Traminer or Savagnin. The issue of whether the musqu? mutations, with their distinct aromatic properties should be classified as varieties in their own right, and be allowed to be used for varietal wine labelling has created bureaucratic problems for some winemakers.
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Musqu?
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definition
Cangas is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Asturias. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the following municipalities in Asturias: Cangas del Narcea, Allande, Grandas de Salime, Illano, Pesoz and Ibias It acquired its Vino de la Tierra status in 2001.
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Cangas (Vino de la Tierra)
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Isle St George
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Isle Saint George
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Isle St. George
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broaderTransitive
definition
The Isle St. George AVA is an American Viticultural Area located on North Bass Island, Ohio, an island in Lake Erie. The only town on the Ottawa County island is also called Isle Saint George, although the "Saint" in the AVA name must be abbreviated as "St. " to be used on wine labels. Over half of the island is planted to grapevines. Lake Erie is warmer than the other Great Lakes, providing a moderating and warming effect on the local climate. Temperatures on the island during the growing season can be warmer than on the mainland. Cool climate varietals such as Catawba, Delaware, Gew?rztraminer, Pinot Noir, and Riesling are the most important in Isle St. George.
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Isle St. George AVA
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Old Mission AVA
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Old Mission Peninsula (AVA)
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Old mission
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broaderTransitive
definition
The Old Mission Peninsula AVA is an American Viticultural Area located in Grand Traverse County, Michigan known for well-regarded Michigan wine. The Old Mission Peninsula extends northward from Traverse City into the Grand Traverse Bay of Lake Michigan, ending at Old Mission Point. The peninsula is 19 miles (31 km) long by 3 miles (5 km) wide at its widest point. The climate on the peninsula is moderated by the surrounding waters, helping to prevent frost during the growing season. Grape varietals suitable to cool climates, such as Riesling, Chardonnay, Gew?rztraminer, Pinot Gris, Pinot Noir, Cabernet Franc, and Merlot do best in the Old Mission Peninsula AVA. The peninsula has extensive cherry orchards and vineyards. There are seven vineyards, but only five have tasting rooms. Because of the remoteness of the peninsula, wine tours take some planning.
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Old Mission Peninsula AVA
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713
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Concept
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Lake Michigan Shore
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Lake Michigan Shore (AVA)
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Michigan (disambiguation)
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broaderTransitive
definition
Lake Michigan Shore AVA is an American Viticultural Area located in southwest Michigan. Located in the state's traditional "fruit belt", Lake Michigan Shore AVA is the oldest modern commercial grape region of the state and home to a majority of Michigan vineyards and half of the state wine grape production. Vineyards in the region date back to 1867. The AVA boundaries include the smaller Fennville AVA and extend as far as 45 miles (72 km) inland from the lakeshore; however, the climate and glacial moraine soils are relatively similar throughout. The "lake effect" off of Lake Michigan tempers the northern climate. Lake Michigan Shore AVA has a warmer growing season, as much as two weeks longer than the only other Michigan AVAs, Leelanau Peninsula AVA, and Old Mission Peninsula AVA, both of which are in Northern Michigan.
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Lake Michigan Shore AVA
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Fennville (AVA)
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broaderTransitive
definition
The Fennville AVA is an American Viticultural Area located in Allegan County, Michigan. Entirely contained within the larger Lake Michigan Shore AVA, the Fennville AVA borders Lake Michigan on the west, the Kalamazoo River on the north, a game reserve to the east, and the Black River on the south. The soil in the Fennville area is different from surrounding areas, primarily glacial sandy soils. The area's climate is moderated by the nearby Lake Michigan, and few days in the summer growing season exceed 90 ?F (32 ?C). Grape growers in the area have had success with both Vitis vinifera and Vitis labrusca wine grapes.
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Fennville AVA
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Leelanau Peninsula (AVA)
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broaderTransitive
definition
The Leelanau Peninsula AVA is an American Viticultural Area located in Leelanau County, Michigan. This Michigan wine region includes all of Leelanau County, which forms a peninsula between Lake Michigan on the west and Grand Traverse Bay on the east. Being surrounded by water helps to moderate the climate of the region, which is generally cold for viticulture. Frost can occur on all but about 145 days of the calendar year. The soil in Leelanau Peninsula is complex, with glacial deposits of clay, sand, and loam on top of bedrock of granite and limestone.
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Leelanau Peninsula AVA
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definition
Wine tourism refers to tourism whose purpose is or includes the tasting, consumption or purchase of wine, often at or near the source. Wine tourism can consist of visits to wineries, vineyards and restaurants known to offer unique vintages, as well as organized wine tours, wine festivals or other special events. Many wine regions around the world have found it financially beneficial to promote such tourism; accordingly, growers associations and others in the hospitality industry in wine regions have spent significant amounts of money over the years to promote such tourism. This is true not only to "Old World" producers (such as Spain, Portugal, France or Italy), but also for the so-called "New World wine" regions (such as Australia, Argentina, Chile, United States or South Africa), where wine tourism plays an important role in advertising their products. In Argentina, for example, the Mendoza Province is becoming one of the tourist destinations in the country as Argentine wine strides to gain international recognition. Similarly, the National Wine Centre of Australia showcases the Australian wine industry, and visitors from around the world visit Northern California's Wine Country. File:Hunter panorama-1b-web-l. jpgFile:Magnify-clip. pngPanorama of Hunter Valley
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Wine tourism
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Classic grapes
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Noble grape
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International varieties
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Noble (grape)
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C?pages nobles
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Classic grape varieties
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International grape varieties
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Noble grapes
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C?page noble
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International grape variety
definition
An International variety is a grape variety that is widely planted in most of the major wine producing regions and has widespread appeal and consumer recognition. These are grapes that are highly likely to appear on wine labels as varietal wines and are often considered benchmarks for emerging wine industries. There is some criticism that the popularity of so-called international varieties comes at the price of a region's indigenous varieties. The majority of declared international varieties are French in origin, though in recent years the popularity of Spanish and Italian varietals has seen an increase in worldwide plantings and these may also be considered "international varieties".
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International variety
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Concept
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Columbia Gorge (AVA)
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broaderTransitive
definition
The Columbia Gorge AVA is an American Viticultural Area which includes land surrounding the Columbia River Gorge, straddling the border between Oregon and Washington. Due to the unique climate and geography found in the gorge, this AVA exhibits a wide range of terroir in a relatively small region; it is marketed as a "world of wine in 40 miles".
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Columbia Gorge AVA
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Concept
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Aloxe-Corton (AOC)
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Aloxe-Corton Premier Cru
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Aloxe-Corton AOC
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broaderTransitive
definition
Aloxe-Corton wine is produced in the communes of Aloxe-Corton and Ladoix-Serrigny in C?te de Beaune of Burgundy. The Appellation d'origine contr?l?e (AOC) Aloxe-Corton may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. The production consists of almost only red wine, around 98 per cent, and only around two per cent white wine. The southern and eastern side of the Corton hill is located in the commune of Aloxe-Corton, including vineyards of all three Grand Cru AOCs of the hill; Corton, Corton-Charlemagne and Charlemagne, and its northeastern part in the commune of Ladoix-Serrigny. The major part of the Corton hill is located within Aloxe-Corton. The AOC was created in 1938. In 2008, there was 117.78 hectares (291.0 acres) of vineyard surface in production for Aloxe-Corton wine at village and Premier Cru level, and 4,382 hectoliter of wine was produced, of which 4,301 hectoliter red wine and 81 hectoliter white wine. Only some 1.40 hectares (3.5 acres) of this area was used for the white wines in 2007. The total amount produced corresponds to close to 600,000 bottles, of which around 10,000 bottles of white wine. For white wines, the AOC regulations allow both Chardonnay and Pinot Blanc to be used, but most wines are 100% Chardonnay. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this not very often practiced. The allowed base yield is 40 hectoliter per hectare of red wine and 45 hectoliter per hectare for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine.
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Aloxe-Corton wine
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Charlemagne AOC
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Charlemagne Grand cru
broader
broaderTransitive
definition
Charlemagne is a little used Appellation d'origine contr?l?e (AOC) at Grand Cru level for white wine in C?te de Beaune subregion of Burgundy. The vineyards that can use this AOC are located within the communes of Aloxe-Corton and Pernand-Vergelesses. The AOC was created in 1937. There are three partially overlapping Grand Cru AOCs that cover the vineyards on the Corton hill; Corton for red and white wine, Corton-Charlemagne for white wine, and Charlemagne for white wine, totaling 147.5 hectares (364 acres) of vineyards in 2008. Charlemagne is the least used of these, as practically all producers have elected to use the Corton-Charlemagne AOC for white wines from vineyards that are entitled to both appellations. Some In 2008, only 0.28 hectares (0.69 acres) of vineyard surface was in production for Charlemagne AOC, producing a total of 7 hectoliter of wine, corresponding to three barrels or some 900 bottles. It therefore has the smallest de facto production of all Burgundy AOCs, although its theoretical maximum surface is much larger than a number of other Grand Cru vineyards, where there are no overlapping Grand Cru AOCs.
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Charlemagne (wine)
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854
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Concept
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Pernand-Vergelesses (AOC)
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Pernand-Vergelesses AOC
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Pernand-Vergelesses Premier Cru
broader
broaderTransitive
definition
Pernand-Vergelesses wine is produced in the commune of Pernand-Vergelesses in C?te de Beaune of Burgundy. The Appellation d'origine contr?l?e (AOC) Pernand-Vergelesses may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. The production consists of a litte more than half red wine, and slightly less than half white wine. The western side of the Corton hill is located in the commune, including vineyards of all three Grand Cru AOCs of the hill; Corton, Corton-Charlemagne and Charlemagne. In 2008, there was 135.32 hectares (334.4 acres) of vineyard surface in production for Pernand-Vergelesses wine at village and Premier Cru level, and 5,638 hectoliter of wine was produced, of which 2,958 hectoliter red wine and 2,680 hectoliter white wine. Some 81.54 hectares (201.5 acres) of this area was used for the red wines in 2007. The total amount produced corresponds to around 750,000 bottles, of which almost 400,000 bottles of red wine and a little over 350,000 bottles of white wine. For white wines, the AOC regulations allow both Chardonnay and Pinot Blanc to be used, but most wines are 100% Chardonnay. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this not very often practiced. The allowed base yield is 40 hectoliter per hectare of red wine and 45 hectoliter per hectare for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine.
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Pernand-Vergelesses wine
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1193
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Concept
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Ladoix Premier Cru
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Ladoix-Serrigny AOC
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Ladoix AOC
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Ladoix-Serrigny (AOC)
  and
Ladoix-Serrigny wine
broader
broaderTransitive
definition
Ladoix wine is produced in the commune of Ladoix-Serrigny in C?te de Beaune of Burgundy. The Appellation d'origine contr?l?e (AOC) Ladoix may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. The production consists of around three-quarter red wine, and around one-quarter white wine. The northeastern part of the Corton hill is located in the commune of Ladoix-Serrigny, including vineyards of two of the three Grand Cru AOCs of the hill, Corton and Corton-Charlemagne. Some of the Premier Cru vineyards of Ladoix-Serrigny are part of the Aloxe-Corton AOC of the neighbouring village rather than of Ladoix AOC, and vinified and sold as Aloxe-Corton Premier Cru. The AOC designation Ladoix-Serrigny can also be seen used in some instances, although this is not explicitly covered by the appellation regulations. In 2008, there was 94 hectares (230 acres) of vineyard surface in production for Ladoix wine at village and Premier Cru level, and 4,063 hectoliter of wine was produced, of which 3,021 hectoliter red wine and 1,042 hectoliter white wine. Some 80.05 hectares (197.8 acres) of this area was used for the red wines in 2007. The total amount produced corresponds to close to 550,000 bottles, of which just over 400,000 bottles of red wine, and closer to 150,000 bottles of white wine. For white wines, the AOC regulations allow both Chardonnay and Pinot Blanc to be used, but most wines are 100% Chardonnay. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this not very often practiced. The allowed base yield is 40 hectoliter per hectare of red wine and 45 hectoliter per hectare for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine.
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Ladoix wine
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Concept
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Chevalier Montrachet
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Chevalier
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Chevalier-Montrachet Grand cru
  and
Chevalier Montrachet Grand cru
broader
broaderTransitive
definition
Chevalier-Montrachet is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for white wine from Chardonnay in the C?te de Beaune subregion of Burgundy. It is located within the commune of Puligny-Montrachet. B?tard-Montrachet borders on the Grand Cru vineyard Montrachet and on the Puligny-Montrachet Premier Cru vineyard Le Cailleret in the east. In terms of the C?te d'Or hillside, Chevalier-Montrachet is located above Montrachet, and is located highest of the five "Montrachet" vineyards. The AOC was created in 1937.
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lat
46.94638824462891
long
4.737222194671631
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Chevalier-Montrachet
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1203
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Concept
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Bienvenues-B?tard-Montrachet AOC
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Bienvenues Batard Grand cru
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Bienvenues-Batard-Montrachet Grand cru
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Bienvenues-B?tard-Montrachet Grand cru
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Bienvenues-Batard-Montrachet AOC
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Bienvenues-Batard-Montrachet
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Bienvenue-Batard-Montrachet
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Bienvenues Batard Montrachet
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Bienvenues Batard Montrachet Grand cru
  and
Bienvenues Batard
broader
broaderTransitive
definition
Bienvenues-B?tard-Montrachet is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for white wine from Chardonnay in the C?te de Beaune subregion of Burgundy. It is located within the commune of Puligny-Montrachet. Bienvenues-B?tard-Montrachet borders on the Grand Cru vineyard B?tard-Montrachet in the west and south, on the Puligny-Montrachet Premier Cru vineyard Les Pucelles in the north and on village-level Puligny-Montrachet vineyards in the east. The AOC was created in 1937.
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lat
46.94583511352539
long
4.742222309112549
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Bienvenues-B?tard-Montrachet
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Meursault (AOC)
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Meursault AOC
  and
Meursault Premier Cru
broader
broaderTransitive
definition
Meursault wine is produced in the commune of Meursault in C?te de Beaune of Burgundy. The Appellation d'origine contr?l?e (AOC) Meursault may be used for white wine and red with respectively Chardonnay and Pinot Noir as the main grape variety. The production of white Meursault dominates, with around 98 per cent. There are no Grand Cru vineyards within Meursault, but several highly regarded Premier Cru vineyards. In 2008, there were 394.05 hectares (973.7 acres) of vineyard surface was in production for Meursault wine at village and Premier Cru level, and 18,536 hectoliter of wine was produced, of which 18,171 hectoliter white wine and 365 hectoliter red wine. Some 13.47 hectares (33.3 acres) of this area was used for the red wines in 2007. The amount produced corresponds to almost 2.5 million bottles, of which slightly less than 50,000 bottles were red wine. For white wines, the AOC regulations allow both Chardonnay and Pinot Blanc to be used, but most wines are 100% Chardonnay. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this not very often practiced. The allowed base yield is 40 hectoliter per hectare of red wine and 45 hectoliter per hectare for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine. The style of white Meursault typically has a clear oak influence, which have led to descriptions such as "buttery" to be applied to powerful examples of Meursault wines.
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Meursault wine
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1027
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Blagny (AOC)
,
Blagny Premier Cru
  and
Blagny wine
broader
broaderTransitive
definition
Blagny is an Appellation d'origine contr?l?e (AOC) for red wine from Pinot Noir produced in the communes of Meursault and Puligny-Montrachet in C?te de Beaune of Burgundy. The appellation only covers seven Premier Cru-classed climats in the two communes, and takes its name from a small village in Puligny-Montrachet situated just on the commune border to Meursault. The AOC was created in 1970. In 2008, there were 4.66 hectares (11.5 acres) of vineyard surface in production for Blagny AOC, and 164 hectoliter of wine was produced, corresponding to just under 22,000 bottles. The AOC regulations allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this not very often practiced. The allowed base yield is 40 hectoliter per hectare and the grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level wine and 11.0 per cent Premier Cru wine. The seven climats of Blagny AOC are: In Meursault: La Jeunelotte, La Pi?ce sous le Bois, Sous le Dos d?Ane, Sous Blagny. In Puligny-Montrachet: Sous le Puits, La Garenne (or Sur la Garenne), Hameau de Blagny. White wines from these vineyards are entitled to the Meursault Premier Cru or Puligny-Montrachet Premier Cru designation, depending on in which commune they are situated, while red wines from these vineyards may only be designated Blagny Premier Cru. While all vineyards within Blagny are entitled to the Blagny Premier Cru designation, it is also possible to produce village-level Blagny.
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Blagny AOC
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782
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Auxey Duresses AOC
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Auxey-Duresses (AOC)
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Auxey-Duresses Premier Cru
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Auxey-Duresses AOC
broader
broaderTransitive
definition
Auxey-Duresses wine is produced in the commune of Auxey-Duresses in C?te de Beaune of Burgundy. The Appellation d'origine contr?l?e (AOC) Auxey-Duresses may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. The production consists of around two-thirds red wine, and one-third white wine. There are no Grand Cru vineyards within Auxey-Duresses. The AOC Auxey-Duresses was created in 1970. Before the introduction of the appellation system in the 1930s, wines from this village were probably sold under the names of the more famous neighbours Volnay and Meursault. Later, the wines have been sold as C?te de Beaune-Villages, but it has progressively become more common to actually use the Auxey-Duresses AOC for the wines.
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page
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Auxey-Duresses wine
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433
a
Concept
altLabel
Volnay (wine)
,
Volnay (AOC)
,
Volnay AOC
,
Volnay Santenots
,
Volnay-Santenots
  and
Volnay Premier Cru
broader
broaderTransitive
definition
Volnay wine is produced in the commune of Volnay in C?te de Beaune of Burgundy, and in some vineyards in the commune of Meursault. The Appellation d'origine contr?l?e (AOC) Volnay is only used for red wine with Pinot Noir as the main grape variety. There are no Grand Cru vineyards within Volnay, but several highly regarded Premier Cru vineyards. The AOC was created in 1937. In 2008, there were 206.7 hectares (511 acres) of vineyard surface was in production for Volnay wine at village and Premier Cru level, and 7,733 hectoliter of wine was produced, corresponding to just over 1 million bottles. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this not very often practiced. The allowed base yield is 40 hectoliter per hectare. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level wine and 11.0 per cent for Premier Cru wine. The style of Volnay wine is typically light and aromatic, and elegant rather than powerful, with considerably less tannin than the Pommard wines from the neighboring village.
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page
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Volnay wine
related
,
,
487
a
Concept
altLabel
Pommard Premier Cru
,
Pommard AOC
  and
Pommard (AOC)
broader
broaderTransitive
definition
Pommard wine is produced in the commune of Pommard in C?te de Beaune of Burgundy. The Appellation d'origine contr?l?e (AOC) Pommard is only used for red wine with Pinot Noir as the main grape variety. There are no Grand Cru vineyards within Pommard, but several highly regarded Premier Cru vineyards. The AOC was created in 1937. In 2008, there were 321.69 hectares (794.9 acres) of vineyard surface was in production for Pommard wine at village and Premier Cru level, and 12,892 hectoliter of wine was produced, corresponding to just over 1.7 million bottles. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this not very often practiced. The allowed base yield is 40 hectoliter per hectare. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level wine and 11.0 per cent for Premier Cru wine. Pommard wines are typically among the most powerful and tannic of the C?te de Beaune wines, providing a clear contrast to the light and elegant Volnay wines from the neighboring village.
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Pommard wine
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source
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source
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source
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437
a
Concept
altLabel
Criots Batard Montrachet Grand cru
,
Criots Batard Grand cru
,
Criots-B?tard-Montrachet AOC
,
Criots
,
Criots Batard Montrachet
,
Criots-Batard-Montrachet AOC
,
Criots-Batard-Montrachet Grand cru
,
Criots Batard
  and
Criots-Batard-Montrachet
broader
broaderTransitive
definition
Criots-B?tard-Montrachet is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for white wine from Chardonnay in the C?te de Beaune subregion of Burgundy. It is located within the commune of Chassagne-Montrachet. Criots-B?tard-Montrachet borders on the Grand Cru vineyard B?tard-Montrachet in the north, on the Chassagne-Montrachet Premier Cru vineyard Blanchot Dessus in the west and on village-level Chassagne-Montrachet vineyards in the south and east. The AOC was created in 1937.
exactMatch
lat
46.94138717651367
long
4.737777709960938
page
prefLabel
Criots-B?tard-Montrachet
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source
source
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source
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source
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703
a
Concept
altLabel
Chambertin AOC
,
Le Chambertin
,
Le Chambertin Grand cru
  and
Chambertin Grand cru
broader
broaderTransitive
definition
Chambertin is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. Chambertin is located within the commune of Gevrey-Chambertin, and it is situated approximately in the centre of a group of nine Grand Cru vineyards all having "Chambertin" as part of their name. The other eight vineyards, which all are separate AOCs, have hyphenated names where Chambertin appears together with something else, such as Chapelle-Chambertin. Chambertin itself is situated above (to the west of) the Route des Grands Crus. It borders on Chambertin-Clos de B?ze in the north, Griotte-Chambertin and Charmes-Chambertin in the east (across the road) and the Latrici?res-Chambertin in the south. The AOC was created in 1937. Of the surrounding vineyards, wines from Chambertin-Clos de B?ze may also be sold under the Chambertin AOC. However, Chambertin-Clos de B?ze has a very good reputation on its own, so this is not widely practiced. The other seven "hyphenated Chambertin" Grand Cru vineyards do not have this right to use the Chambertin AOC.
exactMatch
lat
47.21138763427734
long
4.964722156524658
page
prefLabel
Chambertin
related
569
a
Concept
altLabel
Mazoyeres-Chambertin
  and
Mazoy?res-Chambertin AOC
broader
broaderTransitive
definition
Mazoy?res-Chambertin is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. Mazoy?res-Chambertin is located within the commune of Gevrey-Chambertin. It is situated below (to the east of) the Route des Grands Crus. It borders on Latrici?res-Chambertin and the Gevrey-Chambertin Premier Cru aux Combottes in the west, Charmes-Chambertin in the north, Gevrey-Chambertin village level vineyards in the east, and Morey-Saint-Denis Premier Cru vineyards in the south. The AOC was created in 1937. A peculiarity of Mazoy?res-Chambertin is that the appellations Charmes-Chambertin (of the neighbouring Grand Cru vineyard) may be used interchangeably with that of Mazoy?res-Chambertin. As Charmes-Chambertin is the more popular to use, relatively little wine is bottled as Mazoy?res-Chambertin, only around 10 per cent of the production.
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page
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Mazoy?res-Chambertin
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981
a
Concept
altLabel
Latricieres-Chambertin
,
Latricieres Grand cru
,
Latrici?res-Chambertin AOC
,
Latricieres-Chambertin Grand cru
,
Latricieres Chambertin Grand cru
,
Latricieres
  and
Latricieres Chambertin
broader
broaderTransitive
definition
Latrici?res-Chambertin is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. Griotte-Chambertin is located within the commune of Gevrey-Chambertin. It is situated above (to the west of) the Route des Grands Crus. It borders on Chambertin in the north, Mazoy?res-Chambertin in the east (across the road), and on Gevrey-Chambertin Premier Cru vineyard Aux Combottes in the south. The AOC was created in 1937.
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page
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Latrici?res-Chambertin
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source
source
,
,
1061
a
Concept
altLabel
Griottes-Chambertin
,
Griotte Chambertin Grand cru
,
Griotte Grand cru
,
Griotte-Chambertin AOC
,
Griotte Chambertin
  and
Griotte-Chambertin Grand cru
broader
broaderTransitive
definition
Griotte-Chambertin is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. Griotte-Chambertin is located within the commune of Gevrey-Chambertin. It is situated on the lower part of the hillside among the other "Chambertin", on the eastern (downhill) side of the Route des Grands Crus. It borders on Chapelle-Chambertin in the north, Charmes-Chambertin in the south, Chambertin itself in the west (across the road), and village-level Gevrey-Chambertin vineyards in the east. The name of the vineyard derives from the grill pan shape that the rows of vines imitate. The AOC was created in 1937.
exactMatch
lat
47.21416854858398
long
4.967777729034424
page
prefLabel
Griotte-Chambertin
related
,
1208
a
Concept
altLabel
Gevrey-Chambertin (wine)
,
Gevrey-Chambertin AOC
,
Gevrey-Chambertin (AOC)
,
Gevrey-Chambertin Premier Cru
  and
Gevrey Chambertin AOC
broader
broaderTransitive
definition
Gevrey-Chambertin wine is produced in the communes of Gevrey-Chambertin and Brochon in the C?te de Nuits subregion of Burgundy. The Appellation d'origine contr?l?e (AOC) Gevrey-Chambertin may be used only for red wine with Pinot Noir as the main grape variety. There are nine Grand Cru vineyards within the commune of Gevrey-Chambertin, Chambertin and eight others called Chambertin in combination with something else, such as Chapelle-Chambertin. While Gevrey-Chambertin also has several highly regarded Premier Cru vineyards, it has a particularly large amount of vineyards at the village level for a C?te de Nuits appellation. This is because the vineyards of the AOC stretch further to the east (beyond the N74 road) than in most neighbouring AOCs.
exactMatch
page
prefLabel
Gevrey-Chambertin wine
related
,
,
1090
a
Concept
altLabel
Chapelle Chambertin
,
Chapelle Chambertin Grand cru
,
Chapelle-Chambertin Grand cru
,
Chapelle
  and
Chapelle Grand cru
broader
broaderTransitive
definition
Chapelle-Chambertin is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. It is located in the southern part of the commune of Gevrey-Chambertin and on the lower hillside east of Chambertin-Clos de B?ze (on the other side of the Route des Grands Crus) and north of Griotte-Chambertin. The AOC was created in 1937.
exactMatch
lat
47.21555709838867
long
4.968611240386963
page
prefLabel
Chapelle-Chambertin
related
17
a
Concept
altLabel
Chambertin Clos de Beze Grand cru
,
Chambertin-Clos-de-B?ze
,
Clos de Beze
,
Chambertin Clos de Beze
,
Clos de B?ze Grand cru
,
Chambertin-Clos de B?ze AOC
,
Chambertin-Clos de Beze
,
Clos de Beze Grand cru
,
Chambertin-Clos de Beze Grand cru
,
Chambertin-Clos-de-Beze
  and
Clos de B?ze
broader
broaderTransitive
definition
Chambertin-Clos de B?ze is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. Chambertin-Clos de B?ze is located within the commune of Gevrey-Chambertin, together with a group of nine Grand Cru vineyards all having "Chambertin" as part of their name. It is located uphill from (to the west of) the Route des Grands Crus, borders on Chambertin in the north, Griotte-Chambertin and Chapelle-Chambertin in the east (across the road) and Mazis-Chambertin in the north. The AOC was created in 1937. Under AOC regulations some wine from Chambertin-Clos de B?ze may be labeled as just Chambertin. Since Chambertin-Clos de B?ze has a good reputation on its own, this is not widely practiced.
exactMatch
lat
47.21638870239258
long
4.965833187103271
page
prefLabel
Chambertin-Clos de B?ze
related
,
,
,
922
a
Concept
altLabel
Mazis
,
Mazis-Chambertin AOC
,
Mazy-Chambertin
,
Mazis Chambertin
,
Mazis Chambertin Grand cru
  and
Mazis Grand cru
broader
broaderTransitive
definition
Mazis-Chambertin, sometimes written Mazy-Chambertin is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. Mazis-Chambertin is located within the commune of Gevrey-Chambertin. It is situated above (to the west of) the Route des Grands Crus. It borders on Chambertin-Clos de B?ze in the south, Ruchottes-Chambertin in the west, and on Gevrey-Chambertin Premier Cru vineyards in the north and east. Among the various "Chambertin" vineyards, it is the one situated closer to the town of Gevrey-Chambertin itself. The AOC was created in 1937.
exactMatch
lat
47.22027587890625
long
4.967777729034424
page
prefLabel
Mazis-Chambertin
related
,
,
,
163
a
Concept
altLabel
Ruchotte-Chambertin
,
Ruchottes Chambertin
,
Ruchottes
,
Ruchottes-Chambertin AOC
,
Ruchottes-Chambertin Grand cru
,
Ruchottes Chambertin Grand cru
  and
Ruchottes Grand cru
broader
broaderTransitive
definition
Ruchottes-Chambertin is an Appellation d'origine contr?l?e (AOC) and Grand Cru vineyard for red wine in the C?te de Nuits subregion of Burgundy, with Pinot Noir as the main grape variety. Ruchottes-Chambertin is located within the commune of Gevrey-Chambertin. It is situated high up on the C?te d'Or slope, above (to the west of) Mazis-Chambertin, and also borders on Gevrey-Chambertin Premier Cru vineyards in the north and south. The AOC was created in 1937.
exactMatch
lat
47.22083282470703
long
4.964722156524658
page
prefLabel
Ruchottes-Chambertin
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source
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source
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620
a
Concept
altLabel
Kagor (wine)
,
Cahors AOC
  and
Cahors (wine)
broader
broaderTransitive
definition
Cahors is a red wine from grapes grown in or around the town of Cahors, France. Cahors is an Appellation d'origine contr?l?e (AOC) which forms part of the South West France wine region. The dominant grape variety in AOC Cahors wines is Malbec, which must make up a minimum of 70% of the wine, and which is known locally as "C?t", "C?t Noir" or "Auxerrois". It is supplemented by up to 30% Merlot and Tannat. As a reflection of the character of the Malbec variety, Cahors wine can be rather tannic when young, and benefit from aging. Generally, the style of Cahors wine is often similar to robust versions of Bordeaux wine. There are 4,200 hectares (10,000 acres) of Cahors vineyards. The designation AOC Cahors may only be used for red wines. There is also some white and ros? wine produced in the same area, and it is sold under the designation Vin de Pays du Lot instead.
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Cahors wine
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1166
a
Concept
broader
broaderTransitive
definition
Verzy is a commune in the Marne department in north-eastern France.
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lat
49.14722061157227
long
4.164444446563721
page
prefLabel
Verzy
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215
a
Concept
altLabel
Oger
broader
broaderTransitive
definition
Oger is a commune in the Marne department in north-eastern France.
exactMatch
lat
48.95833206176758
long
4.013055801391602
page
prefLabel
Oger, Marne
related
,
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1162
a
Concept
altLabel
Charles Heidsieck (wine)
  and
Charles Heidsieck (champagne)
broader
broaderTransitive
definition
Charles Heidsieck is a Champagne producer based in the Reims region of Champagne. The house, founded in 1851 by the French Champagne maker Charles Heidsieck, produces both vintage and non-vintage cuvee. Arguably the most famous of the three Heidsieck champagne houses, it is the youngest. The estate owns 30 hectares (74 acres) of vineyards in Ambonnay, Bouzy and Oger, and makes the standard label Brut Res?rve mis en Cave, while the prestige label Champagne Charlie was has been replaced by the label Blanc de Mill?naires. The house produces approximately 3,000,000 bottles annually. For a long period owned by the Henriot group, it was sold in 1985 to the R?my Cointreau group.
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Charles Heidsieck (Champagne)
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source
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1178
a
Concept
altLabel
Louvois
broader
broaderTransitive
definition
Louvois is a commune in the Marne department in north-eastern France.
exactMatch
lat
49.10166549682617
long
4.116666793823242
page
prefLabel
Louvois, Marne
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source
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895
a
Concept
altLabel
Mailly Champagne
broader
broaderTransitive
definition
Mailly-Champagne is a commune in the Marne department in north-eastern France. Population (1999): 719. Inhabitant Name: maillotin(e). Mailly-Champagne is a small village inserted in Champagne vineyard on the north of the Montagne de Reims, 8 km south of Reims, and on the north of ?pernay.
exactMatch
lat
49.15638732910156
long
4.112777709960938
page
prefLabel
Mailly-Champagne
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source
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941
a
Concept
altLabel
Beaumont sur Vesle
broader
broaderTransitive
definition
Beaumont-sur-Vesle is a commune in the Marne department in north-eastern France.
exactMatch
lat
49.17527770996094
long
4.186944484710693
page
prefLabel
Beaumont-sur-Vesle
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source
,
,
550
a
Concept
broader
broaderTransitive
definition
Puisieulx is a commune in the Marne department in north-eastern France.
exactMatch
lat
49.19388961791992
long
4.114166736602783
page
prefLabel
Puisieulx
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source
,
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886
a
Concept
broader
broaderTransitive
definition
Oiry is a commune in the Marne department in north-eastern France.
exactMatch
lat
49.02444458007812
long
4.051111221313477
page
prefLabel
Oiry
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source
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a
Concept
definition
The International Standard Wine Number or ISWN, similar to the ISBN for books, is a coding scheme intended to give a unique identifier for each wine worldwide. The ISWN system has a consistent unique code for each wine producer (ISWN-P), each wine brand or product (ISWN-W), each vintage variant of a wine product (ISWN-V), and the bottle variants (ISWN-B). The ISWN is allocated by the ISWN Organization on the basis of a global reference database of wine producers and wines worldwide. The database is improved through wine producers updating their own data with the ISWN Manager module. The ISWN Organization is a Non-profit organization sponsored by the wine industry.
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ISWN
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source
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source
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908
a
Concept
altLabel
Climate (wine)
,
Continental (wine)
,
Maritime influenced climate (wine)
,
Mediterranean influence (wine)
,
Mediterranean in climate (wine)
,
Maritime-influenced (wine)
,
Mediterranean continental (wine)
,
Continental climate zone (wine)
,
Mediterranean (wine)
,
Maritime climates (wine)
,
Climate categorizations in viticulture
,
Continental Mediterranean climate (wine)
,
Continental climatic regions (wine)
,
Maritime influences (wine)
,
Climate (viticulture)
,
Maritime (wine)
,
Mediterranean climates (wine)
,
Maritime conditions (wine)
,
Climate conditions (wine)
,
Climate wine
,
Continental region (wine)
,
Maritime influenced (wine)
,
Continentality (wine)
,
Continental winter climate (wine)
,
Semi-continental (wine)
,
Maritime climate (wine)
,
Humid continental climate zone (wine)
,
Continental influences (wine)
,
Maritime influenced Mediterranean (wine)
,
Maritime wine
,
Semi-continental mediterranean climate (wine)
  and
Mediterranean climate (wine)
definition
In viticulture, the climates of wine regions are categorized based on the overall characteristics of the area's climate during the growing season. While variations in macroclimate are acknowledged, the climates of most wine regions are categorized (somewhat loosely based on the K?ppen climate classification) as being part of a Mediterranean, maritime or continental climate. The majority of the world's premium wine production takes place in one of these three climate categories in locations between the 30th parallel and 50th parallel in both the northern and southern hemisphere. While viticulture does exist in some tropical climates, most notably Brazil, the amount of quality wine production in those areas is so small that the climate effect has not been as extensively studied as other categories.
exactMatch
prefLabel
Climate categories in viticulture
related
,
1189
a
Concept
altLabel
Microclimates (vine)
,
Macro (wine)
,
Mesoclimate (wine)
,
Macroclimates
,
Mesoclimate (vine)
,
Microclimate vine
,
Microclimate (wine)
,
Microclimates (wine)
,
Micro-climactic (wine)
,
Macroclimate
,
Microclimate (vine)
,
Mesoclimates
,
Canopy microclimate
,
Mesoclimate
,
Micro-climate (wine)
  and
Macroclimate (wine)
definition
In viticulture, there are several levels of regional climates that are used to describe the terroir or immutable characteristics of an area. These levels can be as broad as a macroclimate which includes entire wine regions or as small as a microclimate which includes the unique environment around an individual grapevine. In the middle is the mesoclimate which usually describes the characteristics of a particularly vineyard site.
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Regional climates levels in viticulture
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source
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source
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431
a
Concept
definition
Vin de France is a designation for table wine from France that has been in use since 2010, when it started to replace the former Vin de Table category. Vins de France may indicate grape variety and vintage on the label, but are not labelled by region or appellation, only as coming from France. This means that the wines are typically sold under brand names or as branded varietal wines.
exactMatch
prefLabel
Vin de France
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1131
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Concept
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Brindisi Rosso Riserva
,
Brindisi DOC
  and
Brindisi rosso
broader
broaderTransitive
40
a
Concept
exactMatch
narrower
  and
narrowerTransitive
1135
a
Concept
altLabel
Ostuni Ottavianello
broader
broaderTransitive
definition
Ostuni is an Italian Denominazione di Origine Controllata (DOC) in the Province of Brindisi of Puglia. The zone of production of the area, elevated to DOC status in 1972, is limited to the communes of Ostuni, Carovigno, San Vito dei Normanni, San Michele Salentino and parts of the communes of Brindisi, Latiano and Ceglie Messapica.
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Ostuni DOC
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Wines of Apulia
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definition
Brindisi Rosso is a red DOC wine from the Southern Italian province of Brindisi, in the region of Puglia (Apulia). The official appellation was granted on November 22, 1979 with presidential decree (published in Gazzetta Ufficiale, April 23, 1980), under request from Pasquale Medico and Sons and other producers. In recent years the production of this variety of wine has declined considerably (up to 50%), due to the uprooting of vines as a result of incentives from the EU, which favored other products. The Brindisi region has a very old tradition for wine making, because Brindisi was the Roman gateway to the East and thus provided its own wine to Rome along with salt and olive oil imported from the Mediterranean provinces.
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Brindisi Rosso
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545
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Concept
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Irouleguy wine
,
Iroul?guy wine
,
Irulegi (wine)
  and
Irouleguy AOC
broader
broaderTransitive
definition
Iroul?guy AOC wines come from Lower Navarre in the Northern Basque Country, France and are usually considered as part of the wine region of South West France (Sud-Ouest). They are named after the village of Iroul?guy and are the only wines with AOC certification in the Northern Basque Country. Iroul?guy wines are often referred to as coming from "the smallest vineyard in France, the biggest in the Northern Basque Country". Currently about 550,000 litres are produced annually, with about 70% of production being red wines, 20% ros? and 10% white.
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Iroul?guy AOC
related
572
a
Concept
altLabel
Txacoli
,
Txacol?
,
Chacoli
  and
Txakolina
broader
broaderTransitive
definition
Txakoli is a slightly sparkling, very dry white wine with high acidity and low alcohol content produced in the Spanish provinces of the Basque Country, Cantabria and northern Burgos. Further afield, Chile is also a producer of chacol?. It is normally served as an aperitif and drunk within one year of bottling as it cannot be stored for longer. The most common, white, variety has a pale green colour, but there are red and ros? varieties. When served, it is normally poured into tall glasses from a height, often as an accompaniment to pintxos today. It typically has between 9.5-11.5 ABV. The 18th century Palace of Mendibile in Leioa near Bilbao today houses a museum dedicated to txakoli, the Museo del Txakoli, explaining the history of txakoli and with a large collection of machinery used for making it.
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Txakoli
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1074
a
Concept
broader
broaderTransitive
definition
The International Value Wine Awards or IVWA are held annually each summer in Calgary, Alberta. The competition has the specific goal of determining the finest value wines in the world available to Canadians. The awards are organized and operated by Wine Access magazine; results of the competition are released on the 1st of October to the competition?s website, and published in Wine Access magazine's October/November issue.
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International Value Wine Awards
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333
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Concept
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Cotes du Roussillon AOC
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  and
broaderTransitive
  and
definition
C?tes du Roussillon is an Appellation d'Origine Contr?l?e for wines made in the Roussillon wine region of France. It is the least selective AOC in the Roussillon region. In 2002, 21,048,500 litres of C?tes du Roussillon were produced, 68% red, 28% ros? and 4% white. Grenache is the dominant variety in Red and Ros?. According to the AOC rules, red wines must, though, be made with at least three varieties of grapes. The total of the two main variety grapes should not make more than 90% of the blend, and there must not be more than 60% of Carignan in it.
exactMatch
lat
42.86527633666992
long
2.89555549621582
page
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C?tes du Roussillon AOC
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1209
a
Concept
altLabel
Vino verde
,
Vinho Alvarinho
,
Verde
,
Vinho Verde Alvarinho Espumante DOC
,
Vinho Verde DOC
,
Vinho Verde Alvarinho Espumante
,
Vinho verde
,
Vinho Verde Alvarinho
,
Green wine
,
Vinho Verde Alvarinho DOC
  and
Vinho Verde (DOC)
broader
broaderTransitive
definition
Vinho Verde is a Portuguese wine from the Minho region in the far north of the country. The name literally means "Green Wine" (red or white), referring to its youthful freshness that leads to a very slight green color on the edges of the wine. The region is characterized by its many small growers, which numbered more than 30,000 as of 2005. Many of these growers train their vines high off the ground, up trees, fences, and even telephone poles so that they can cultivate vegetable crops below the vines that their families may use as a food source. Most countries limit the use of the term Vinho Verde to only those wines that come from the Minho region in Portugal. In Europe, this principle is enshrined in the European Union by Protected Designation of Origin (PDO) status.
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Vinho Verde
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113
a
Concept
altLabel
Palette (AOC)
,
Palette
  and
AOC Palette
broader
1001
a
Concept
broader
broaderTransitive
exactMatch
narrower
  and
narrowerTransitive
942
a
Concept
altLabel
Coteaux de pierrevert aoc
broader
broaderTransitive
definition
Coteaux de Pierrevert is a wine-growing AOC in the western part of the Provence wine region of France, where the wines are produced in 11 communes of the Alpes-de-Haute-Provence d?partement. It is partly located in the valley of the Durance river in the region of Manosque.
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Coteaux de Pierrevert AOC
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prefLabel
Provence wine AOCs
source
broaderTransitive
definition
Palette is a small wine AOC in the Provence region of southern France, near Aix-en-Provence. The AOC was established in 1948. Red, white and ros? wines are produced, in approximately equal quantities. The red wines must contain at least 50% of Grenache, Mourv?dre (10 % minimum) and Cinsaut. The whites at least 55% Clairette, but a very large number of other grape varieties are permitted in both. The grapes for this AOC are grown in Aix-en-Provence, Meyreuil, and Le Tholonet. The hamlet of Palette, which gives its name to the AOC, is located on the territory of the commune of Le Tholonet. Some well-known producers are Ch?teau Simone (in Meyreuil) and Ch?teau Cr?made (in Le Tholonet).
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Palette AOC
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1004
a
Concept
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Coteaux Champenois
broader
broaderTransitive
400
a
Concept
broader
  and
broaderTransitive
  and
exactMatch
narrower
,
  and
narrowerTransitive
481
a
Concept
altLabel
Rose des Riceys (champagne)
,
Ros? des Riceys
,
Rose des Riceys AOC
,
Ros? des Riceys (champagne)
  and
Rose des Riceys
broader
broaderTransitive
definition
Ros? des Riceys is a French wine Appellation d'Origine Contr?l?e (AOC) in the three villages of Les Riceys, a commune in the Aube d?partement in the Champagne province of France. The wines are all ros?, produced from the pinot noir grape. They are either fermented in stainless steel tanks for early drinking or in wood allowing longer ageing. They have a distinctive taste known to the French as go?t des Riceys.
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Ros? des Riceys AOC
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Champagne wine AOCs
source
definition
Coteaux Champenois is a wine Appellation d'Origine Contr?l?e (AOC) in the Champagne province of France. It covers the same area as sparkling Champagne production, but covers only still wines. The grapes are the same as those allowed for sparkling Champagne: Pinot Noir and Pinot Meunier for red wines, and Chardonnay for whites. Ros? wines are made very rarely, but there is also a ros? AOC in the Champagne region, Ros? des Riceys. Like sparkling Champagne, most wines are non-vintage. Production is small, especially in vintages where yields are low, given the high demand for Champagne and the higher profit of producing sparkling wine.
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Coteaux Champenois AOC
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1079
a
Concept
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Boizel (Champagne)
broader
broaderTransitive
definition
Boizel is a Champagne producer based in the ?pernay region of Champagne. The house, founded in 1834, produces both vintage and non-vintage cuvee as well as a blanc de blancs Chardonnay Champagne and a ros?.
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Boizel
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380
a
Concept
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Maury
  and
Maury (AOC)
broader
  and
broaderTransitive
  and
definition
Maury is an Appellation d'Origine Contr?l?e for wines made in the Roussillon wine region of France. Almost all wines are red, made from at least 75% Grenache Noir grapes. Other permitted grapes are Grenache Blanc, Grenache Gris, and (rarely used) Macabeu, Malvoisie and Muscat. Maury is well-known for its sweet, fortified dessert wines. Although the grapes are different, they are used and marketed very like port.
exactMatch
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42.81222152709961
long
2.594722270965576
page
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Maury AOC
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355
a
Concept
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Calvados (spirits)
,
Calvados (spirit)
  and
Calvados (beverage)
broader
broaderTransitive
definition
Calvados is an apple brandy from the French r?gion of Basse-Normandie or Lower Normandy.
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Calvados (brandy)
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source
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source
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1108
a
Concept
broader
broaderTransitive
definition
Ratafia is a liqueur or cordial flavoured with lemon peel, herbs in variaous amounts typically combined with sugar. It may also be prepared with peach or cherry kernels, bitter almonds, or other fruits, as many different varieties are made. The same name is given to a flavouring essence resembling bitter almonds, and also to a light biscuit. It is also a cordial made from a mix of marc brandy and the unfermented juice of the grape. The flavorings can potentially make this liqueur toxic, as peach and cherry kernels contain high levels of hydrogen cyanide (about 1.7 mg per gram of kernel), as do bitter almonds (2.5 mg/g). Other less toxic flavorings can also be used, such as in-season fruit, vegetables, and fresh herbs. A basic recipe includes a bottle of red or white wine, 1/4 cup vodka (to prevent fermentation), 1 cup cut-up fruits, vegetables, or herbs, 1/4 cup sugar. Combine all ingredients in a large jar and refrigerate 3 to 4 weeks; strain into a clean wine bottle and cork or cap tightly. Keep refrigerated. The name 'ratafia' might be adapted from the French of the 17th century. Walter William Skeat (Etym. Dict. , 1910) quotes as a possible origin a combination of Malay araq, and tafia. This liqueur is typical of the mediterranean areas of Catalonia, Italy and France.
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Ratafia
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Mistelle
source
  and
definition
A vin de liqueur is a sweet fortified style of French wine. The term "vin de liqueur" is also used by the European Union to refer to all fortified wines. These wines are similar to vins doux naturels but are fortified just prior to fermentation and are sweeter, with more flavor influence from the added brandy. A vin de liqueur is usually served as an ap?ritif. Just prior to the onset of fermentation, the grape must is fortified with brandy until the solution reaches an alcohol level of 16%?22%. The resulting wine is left with a high level of residual sugar because most strains of yeast cannot reproduce at such a high alcohol level. Vins de liqueur are available in many regional styles and varieties of grape. Grapes from the Champagne region are used for the production of ratafia. The Rh?ne region makes a wine known as rinquinquin, and the Languedoc region produces a local vin de liqueur that is called cartag?ne. The Jura wine region produces a vin de liqueur, Macvin du Jura, with marc. Most regions with characteristic brandies, produce related fortified wines: the Pineau des Charentes with cognac and the Floc de Gascogne with armagnac.
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Vin de liqueur
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10
a
Concept
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broaderTransitive
definition
Rinquinquin is a peach ap?ritif produced in the south of France. It is made by infusing sweet peaches and delicate peach in a 100 proof neutral spirit. The results are mixed with white wine, essential oils of citrus and sugar.
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Rinquinquin
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614
a
Concept
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broaderTransitive
definition
Bruno Paillard is a Champagne producer based in Reims in the Champagne region. The eponymously named house was founded in 1981 by Bruno Paillard (born 1953), after he had worked as a broker in the region since 1975. The first own vineyards were bought in 1994, and the house's own 26 hectares (64 acres) supplies around one-third of the total grape need for the annual production of around 500,000 bottles. The house produces both vintage and non-vintage cuv?es.
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Bruno Paillard
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197
a
Concept
broader
broaderTransitive
definition
Lanson International is a former group of champagne houses, which notably included Lanson, Besserat de Bellefon and Gauthier. Prior to the addition of Lanson in 1990, it traded as Marne et Champagne. In 2006, Lanson International was bought by Boizel Chanoine Champagne Group (BCC), creating the Lanson-BCC group.
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Lanson International
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1038
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Concept
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Champagne de Castellane
  and
Castellane Champagne
broader
broaderTransitive
definition
De Castellane is a Champagne producer based in the ?pernay region of Champagne. The house, founded in 1895, produces both vintage and non-vintage cuvee as well as a blanc de blancs Chardonnay Champagne. The house is currently under the ownership of Laurent-Perrier.
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De Castellane
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1171
a
Concept
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Chanoine Freres
broader
broaderTransitive
definition
Chanoine is a Champagne producer based in the Reims region of Champagne. The house, founded in 1730, produces both vintage and non-vintage cuvee as well as an extra dry series of wines known as Tsarine.
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Chanoine Fr?res
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217
a
Concept
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broaderTransitive
definition
De Venoge is a Champagne producer based in the ?pernay region of Champagne. The house was founded in Mareuil-sur-A? in 1837 by the Swiss Marc-Henri de Venoge, who soon moved operations to ?pernay. The house produces approximately 1,700,000 bottles annually, with cuv?es spanning from blanc de blancs to blanc de noirs to the prestige label Des Princes.
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De Venoge
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692
a
Concept
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Drappier (Champagne)
broader
broaderTransitive
definition
Drappier is a Champagne producer based in the Urville region of Champagne. The house, founded in 1808, produces both vintage and non-vintage cuvee as well as a prestige wine known as Grande Sendr?e. Drappier Champagne produces an unsulfured Champagne, Brut Nature Z?ro Dosage Sans Souffre NV, a Blanc de noirs. Drappier is considered one of the finest boutique champagne producers in the world: this is because of the cellars where they store the wine, which are among the oldest and most extensive in Europe and also were the only cellars that weren't damaged during the two world wars or the fires that raced through the area in the 1950's. The low amount of sulfur they use in their wine, which stands at 0.002%, is also the lowest in any champagne, whereas other, larger brands use up to 5%. Drappier is also the sole source of unusually huge bottles of champagne: those larger than Jeroboam (3 Litres).
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Drappier
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60
a
Concept
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Duval leroy
broader
broaderTransitive
definition
Duval-Leroy is a Champagne producer based in the Vertus region of Champagne. The house, founded in 1859, produces both vintage and non-vintage cuv?e as well as a line of organic and biodynamically produced wines. Duval-Leroy is one of the last independent and family owned champagne houses. It produces around 5 million bottles every year
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Duval-Leroy
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567
a
Concept
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Champagne Henri Abel?
  and
Henri Abel?
broader
broaderTransitive
definition
Abel? is a Champagne producer based in the Reims region of Champagne. The house was founded in 1757 by T?odore Vander-Veken as the third Champagne house in history. The house produces approximately 400,000 bottles annually.
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Abel?
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779
a
Concept
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Ruinart (champagne)
broader
broaderTransitive
definition
Ruinart is the oldest established Champagne house, exclusively producing champagne since 1729. Founded by Nicolas Ruinart in the Champagne region in the city of Reims, the house is today owned by the parent company LVMH Mo?t Hennessy Louis Vuitton SA. An entrepreneur, Nicolas Ruinart realized the ambitions of his Uncle, Dom Thierry Ruinart: to make Ruinart an authentic Champagne House. In the period immediately following the 1728 edict of Louis XV, which authorized the transport of wine in bottles, the house was established. Prior to this edict, wine could only be transported in barrels, which made it impossible to send Champagne to distant markets, and confined consumption primarily to its area of production. Nicolas Ruinart founded the House of Ruinart in 1729. The first delivery of ?wine with bubbles? went out in January, 1730. At first the sparkling wine was a business gift for cloth purchasers, as Dom Ruinart?s brother was a cloth merchant, but 6 years later Maison Ruinart terminated its cloth selling activities due to success in the Champagne business. Since then, the Maison has kept the standards of excellence of its founders. Ruinart has had a long standing relationship with the Arts. In 1895, Andre Ruinart asked Czech artist, Alfons Mucha to illustrate a poster of Ruinart. Today the brand is still closely involved with Contemporary Art and plays a role in numerous international events such as ARCO, the Foire de Bale, the Carre Rive Gauche, London Design, and Miami Art Basel. The house utilizes talent today: India Mahdavi, created the ?Champagne Spoon? bottle stopper in 2006, Christian Biecher, created the ?Flower? bottle stopper in 2007, Patricia Urqiola, designed the ?Fil d?Or? bottle stopper in 2010 and Maarten Baas, named ?Designer of the Year? at Art Basel Miami 2009, created the ?Bouquet de Champagne? in 2008 and the ?Melting? ice bucket in 2010.
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Ruinart (Champagne)
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972
a
Concept
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De Cazanove
,
Cazanove
  and
Charles de cazanove
broader
broaderTransitive
definition
Charles de Cazanove is a Champagne producer based in the ?pernay region of Champagne. The house was founded in Avize in 1811 by Charles Gabriel de Cazanove, and was further developed by his botanist son Charles Nicolas de Cazanove who was a leader in the efforts to fight phylloxera. The house produces approximately 3,000,000 bottles annually.
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Charles de Cazanove
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36
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Concept
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Champagne Deutz
,
Deutz (champagne)
,
Deutz Geldermann
,
Deutz
  and
Deutz (Champagne)
broader
broaderTransitive
definition
Deutz, formerly known as Deutz Geldermann, is a Champagne producer based in the A? region of Champagne. The house was founded in 1838 and run by successive generations of the Deutz and Geldermann families. Deutz produces both vintage and non-vintage cuvee as well as a prestige wine known as Amour de Deutz. In 1983, the house was acquired by Louis Roederer which helped restore the house to better financial footing. Deutz owns holding in the Bordeaux wine estate of Chateau Vernous and the Rhone estate of Delas Freres. In 1988, Deutz formed a partnership with New Zealand producer Montana Wines to make sparkling wines in the Marlborough region of New Zealand. Since 1993, the estate has been part of the Louis Roederer portfolio of wineries, which also include the Bordeaux wine estate of Ch?teau de Pez. In the early 1990s, Deutz partnered with Beringer Wine Estates and a San Luis Obispo landowner to form the Californian sparkling wine producer Maison Deutz. By 1997, the estate wasn't producing the financial results that Deutz and Beringer were expecting and their interest in the company was sold to the Californian winemaker who rebranded the wine as Laetitia.
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Deutz (wine)
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1224
a
Concept
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broaderTransitive
definition
Paul Goerg is a Champagne producer based in the Vertus region of Champagne. The co-operative, founded in 1950, produces both vintage and non-vintage cuvee as well as a blanc de blancs Chardonnay Champagne.
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Paul Goerg
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296
a
Concept
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Henriot (champagne)
broader
broaderTransitive
definition
Henriot is a Champagne producer based in the Reims region of Champagne. The house, founded in 1808, produces both vintage and non-vintage cuvee. Henriot has been under family ownership since 1994 when Joseph Henriot left Veuve Cliquot to manage the estate.
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Henriot (Champagne)
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697
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Concept
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Nicolas Feuillatte
  and
Centre Vinicole - Champagne Nicolas Feuillatte
broader
broaderTransitive
definition
The Centre Vinicole ? Champagne Nicolas Feuillatte (CV-CNF) is the oldest union of producers of champagne. It comprises 82 winemaking cooperatives representing more than 5000 vineyards, situated on a hill in the commune of Chouilly, on the road leading to Pierry, and overlooks the community of ?pernay.
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Centre Vinicole ? Champagne Nicolas Feuillatte
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277
a
Concept
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Vine pulling
,
Vine-pull schemes
,
Vine pull programs
,
Vine pull scheme
,
Grubbing up
,
Vine pulling scheme
,
Grubbing-up
,
Vine pull
  and
Pull out (vine)
definition
Vine pull schemes are programs whereby grape growers receive a financial incentive to pull up their grape vines, a process known as arrachage in French. A large program of the kind was initiated by the European Union in 1988 to reduce the wine lake glut from overproduction and declining demand. In the first five years of the program, growers, mainly in southern France and southern Italy, were paid to destroy 320,000 hectares or 790,400 acres (3,199 km) of vineyard. This was the equivalent to the entire vineyard area of the world?s fourth largest grower of grapes, the United States. The EU has recently resumed a vine pull scheme and Plan Bordeaux proposes additional vine pulls to increase prices for generic Bordeaux wine.
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Vine pull schemes
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Commanderia
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broaderTransitive
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definition
Commandaria is an amber-coloured sweet dessert wine made in the Commandaria region of Cyprus on the foothills of the Troodos mountains. Commandaria is made from sun-dried grapes of the varieties Xynisteri and Mavro. While often a fortified wine, through its production method it often reaches high alcohol levels, around 15%, already before fortification. It represents an ancient wine style documented in Cyprus back to 800 BC and has the distinction of being the world's oldest named wine still in production, with the name Commandaria dating back to the crusades in the 12th century.
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Commandaria
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Xinisteri
  and
Xynistery
broader
broaderTransitive
definition
Xynisteri is an indigenous white grape grown on Cyprus. 13% of Cyprus vineyards, or 500 hectares (1250 acres) on the south slopes of the Troodos mountain range are planted with this grape variety. It is used in the production of several local (mainly white) wines. Notably, it is blended with Mavro grapes for the production of Commandaria, a well-known Cypriot dessert wine.
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Xynisteri
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Geisenheim Institute for Grape Breeding
,
Forschungsanstalt Geisenheim
,
Geisenheim grape breeding
,
Geisenheim grape breeding institute
  and
Geisenheim Institute
broader
broaderTransitive
definition
The Geisenheim Grape Breeding Institute was founded in 1872 and is located in Geisenheim, Rheingau, Germany. In 1876 professor Hermann M?ller from Switzerland joined the institution, where he developed his namesake variety M?ller-Thurgau, which became the most planted grape variety in Germany in the 1970s. Professor Helmut Becker worked at the institute from 1964 until his death in 1989.
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49.98416519165039
long
7.961389064788818
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Geisenheim Grape Breeding Institute
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Concept
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Madeirized
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Maderization
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Maderise
,
Maderized
  and
Maderize
broader
broaderTransitive
definition
Maderisation (also maderization) is a process that involves the heating and oxidization of a wine. The term is named after the process used in the production of Madeira wine, where it occurs while the wine is still in cask. The resulting wine darkens in color and acquires a Sherry-like character. Outside Madeira wine, it is generally seen as a wine fault, but is desirable in the case of certain dessert wines where it occurs over the course of long bottle aging.
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Maderisation
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Concept
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Cadillac (disambiguation)
broader
broaderTransitive
definition
Cadillac is an Appellation d'Origine Contr?l?e (AOC) for medium-sweet to sweet white wine from the Bordeaux wine region in France. It is located within the Entre-Deux-Mers subregion of Bordeaux. It takes its name from the town of Cadillac. In 2008, the area under cultivation was 128 hectares (320 acres), producing 6,000 hectolitres of wine.
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Cadillac AOC
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Concept
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AOC Vouvray
,
Vouvray AOC
,
Vouvray (AOC)
  and
Vouvray wine
broader
broaderTransitive
definition
Vouvray is a French region of the Loire Valley located in the Touraine district just east of the city of Tours in the commune of Vouvray. The Appellation d'origine contr?l?e (AOC) is dedicated almost exclusively to Chenin blanc though the obscure and minor grape Arbois is permitted but rarely used. Wine production in this area is highly variable and dependent on climate conditions, with cooler years promoting the production of dry (sec) and sparkling Vouvray while warmer, more favorable vintage encourages the production of sweet moelleux or liquoreux styles produced by noble rot in a manner similar to the sweet dessert wines of Sauternes. With the naturally high acidity of Chenin blanc, Vouvrays from favorable vintages have immense aging potential with some examples drinking well into 100 years of age. Across the Loire River from Vouvray is the Montlouis AOC which produces Chenin blanc based wines like Vouvray that tend to have less acidity and concentration of flavor.
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Vouvray (wine)
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337
a
Concept
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Grasa
  and
Grasa de Cotnari
broader
broaderTransitive
definition
Gras? de Cotnari is a Romanian wine variety associated with the Cotnari vineyard, Moldavia, where it has been grown ever since the rule of Prince Stephen the Great (1432?1504). With the general decline in demand for sweet wines after the second world war and bad wine making during the communist era, Gras? de Cotnari became largely forgotten in the international wine market. Even today it is seldom available, although the offered qualities have improved considerably in recent years.
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Gras? de Cotnari
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Noble rot wines
source
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definition
Monbazillac is an Appellation d'Origine Contr?l?e (AOC) for sweet white wine produced in the village of Monbazillac on the left bank of the Dordogne River just across from the town of Bergerac in South West France. The appellation covers almost 2,000 hectares (4,900 acres) of vineyards. The AOC of Monbazillac was first established in 1936, but the area has a long history of sweet wine production. Only wine made from grapes grown in Monbazillac that are affected by the "noble rot" can be sold under the Monbazillac designation. (Dry white wines from the same area are sold as Bergerac sec. ) The grape varieties S?millon, Sauvignon Blanc and Muscadelle are used for Monbazillac, and the permitted base yield is 40 hectoliter per hectare, although actual yields are lower for many producers. Monbazillac wines are broadly similar to Sauternes, but a difference is that Monbazillac often has a significantly higher proportion of Muscadelle in the blend, which can lead to slightly different aromas. While Monbazillac in former times could be a simpler semi-sweet wine, the style in more recent years has been that of a fully botrytised wine, since from 1993 no mechanical harvesting is allowed, and harvesting in several tries is required.
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Monbazillac AOC
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Concept
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Domaine Chandon
  and
Chandon (disambiguation)
broader
broaderTransitive
definition
Domaine Chandon is a winery and restaurant located in Napa Valley, California. Established in 1973 by Mo?t et Chandon, it was the first French-owned sparkling wine producer in Napa Valley. The winery has vineyards located in several Napa Valley appellations including Los Carneros AVA, Mt. Veeder AVA, and Yountville AVA. Domaine Chandon makes both sparkling and still wines made from Chardonnay, Pinot Noir, and Pinot Meunier, the traditional grapes used in the production of Champagne. Their restaurant, ?toile, is ranked as one of the Top 10 Napa/Sonoma Wine List Restaurants by Gayot. com. The company also has sister wineries located in Argentina, Australia and Brazil.
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38.39723968505859
long
-122.3650817871094
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Domaine Chandon California
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758
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Concept
definition
Ruffino is a fine wine producer based in the Tuscany region of Italy.
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Ruffino
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Marchesi Antinori Srl
  and
Marchesi Antinori
definition
Marchesi Antinori Srl is an Italian wine company that can trace its history back to 1385. They are one of the biggest wine companies in Italy, and their innovations played a large part in the "Super-Tuscan" revolution of the 1970s. Antinori is a member of the Primum Familiae Vini.
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Antinori
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Concept
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Alberico Boncompagni Ludovisi
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Fiorano
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Boncompagni Ludovisi
  and
Prince Ludovisi
definition
Fiorano was an Italian wine-producing estate owned by Alberico Boncompagni Ludovisi, a prince of Venosa of the Ludovisi family, active during a period from the late 1940s to 1995. Fiorano is situated in the vicinity of Rome near the Via Appia Antica in the Latium district. The estate, its methods, wines and its proprietor were all noted for their unorthodoxy in comparison to norms of the wine industry. Though limited in terms of fame, the red wine and two white wines produced at Fiorano during its period of activity achieved reputations for innovation and longevity.
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Fiorano (wine)
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Concept
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Montepulciano d'Abruzzo Rosso
,
Montepulciano d'Abruzzo DOC
,
Montepulciano d'Abruzzo Colline Teramane DOCG
,
Montepulciano (disambiguation)
  and
Montepulciano d'Abruzzo Colline Teramane
definition
Montepulciano d'Abruzzo is a type of red wine made from the Montepulciano wine grape in the Abruzzo region of east-central Italy. The grape is however recommended for 20 of Italy's 95 provinces. Up to 10% Sangiovese is permitted to be added to the blend. It is typically a dry wine with soft tannins, and is therefore often consumed young. The Montepulciano d'Abruzzo is classified as DOC and DOCG in Teramo (where it is officially called Montepulciano d'Abruzzo Colline Teramane). If aged by the winery for more than two years, the wine may be labeled "Riserva. " This wine should not be confused with Vino Nobile di Montepulciano, a Tuscan wine made from Sangiovese and other grapes, but not the Montepulciano variety. Thomas Jefferson mentions this wine in a letter to Thomas Appleton, on 14 January 1816[1 1]: Thomas Jefferson named many things a "necessary of life" (including hair powder, salad oil, salt and books), but wine was certainly one of the most famous. The actual quotation, in its original context, is as follows: "For the present I confine myself to the physical want of some good Montepulciano; and your friendship has heretofore supplied me with that which was so good that I naturally address my want to you. In your letter of May 1.05. you mention that what you then sent me was produced on grounds formerly belonging to the orders of Jesuits and sold for the benefit of the government in 1773. at the time that that institution was abolished. I hope it has preserved it's reputation, & the quality of it's wines. I send this letter to my friend John Vaughan of Philadelphia and inclose with it to him 50.D. to be remitted to you and I pray you to send me it's amount in Montepulciano, in black bottles, well corked & cemented, and in strong boxes, addressed to the Collector of any port from Boston to the Chesapeak, to which the first opportunity occurs: Norfolk & Richmond being always to be preferred, if a conveyance equally early offers. But the warm season will be so fast advancing, when you receive this, that no time will be to be lost. Perhaps I may trouble you annually to about the same amount, this being a very favorite wine, and habit having rendered the light and high flavored wines a necessary of life with me. " - Thomas Jefferson to Thomas Appleton, Monticello, 14 January 1816[1 1] Scorce: Monticello dot org
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Montepulciano d'Abruzzo
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1202
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Concept
definition
Montalcino is a hilltown and comune in Tuscany, Italy. It is famous for its Brunello di Montalcino wine. The town is located to the west of Pienza, close to the Crete Senesi in Val d'Orcia. It is 42 km from Siena, 110 km from Florence and 150 km from Pisa. The Monte Amiata is located nearby.
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lat
43.04999923706055
long
11.48333358764648
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Montalcino
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Pittigliano
definition
Pitigliano is an Italian town and comune of province of Grosseto in the Maremma area of Tuscany. The town stands on an abrupt tuff butte high above the Olpeta, the Fiora and the Lente rivers.
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lat
42.63333511352539
long
11.66666698455811
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Pitigliano
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989
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Concept
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Parrina DOC
definition
Parrina is a small Italian Denominazione di Origine Controllata comprising parts of the commune of Orbetello in the province of Grosseto, Tuscany. The DOC was awarded in 1971, and extends to 110.33 hectares (272.6 acres), with about 20 wine producers, the largest of which, by far, is Antica Fattoria La Parrina. The DOC originally allowed only the use of Italian varieties such as Trebbiano, Sangiovese and Ansonica, but an amendment in 1986 recognised emerging trends in allowing the use of Chardonnay, Cabernet Sauvignon and Merlot. About 50% of the wine production is white, 35% red, and 15% rosato (ros?, or pink). The name "Parrina" may originate from the Castilian word for a pergola on which vines or figs are grown. Others argue the area took its name from the Parrini order which had a monastery here in the twelfth century (although the existence of such an order is hard to substantiate).
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Parrina
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Cagnina di romagna
  and
Cagnina di Romagna DOC
definition
Cagnina di Romagna is an Italian wine-producing zone in Emilia-Romagna region, in northeastern Italy. It is classified as a Denominazione di Origine Controllata (DOC). The main grape variety of Cagnina di Romagna is Terrano, a grape of the Refosco family which is also called Cagnina in the Romagna region. A minimum of 85% of Terrano/Cagnina has to be used in Cagnina di Romagna. It makes a purple and red, fruit-scented, soft, slightly sweet red wine that is low in alcohol, low in acidity, and easy to sip.
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Cagnina di Romagna
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Concept
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DAC
broader
broaderTransitive
definition
Districtus Austriae Controllatus (Latin for Controlled District of Austria), DAC, is a recently introduced classification for wine in Austria loosely modelled on the French Appellation d'Origine Contr?l?e (AOC) systems and similar classifications. DACs are created for specified wine regions, where they may be used for wines typical of that region.
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page
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Districtus Austriae Controllatus
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a
Concept
definition
Cantina is a word that can refer to various places and establishments. It is similar in etymology to "canteen", and is derived from the Italian word for a wine cellar, winery, or vault. Cantinas are found in many towns of Italy. The cantina, being fresh and humid, is also used to store meat products such as salami. The term cantina entered the French language circa 1710 as cantine. It was used originally to refer to the shop of a sutler. From 1744, cantine acquired the meaning also of a "small tin for water or liquor, carried by soldiers on the march. " The English language also uses the term "canteen" to refer to this type of flask.
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Cantina
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a
Concept
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Cleanskin
definition
In Australia, cleanskin wine is a term for bottled wine that does not carry a label or any other identifying marks. Cleanskin wines are sold in sealed cartons of six or twelve bottles and the carton must display a label that meets the minimum legal requirements as defined by Australian law. Cleanskin wines have been sold in Australia since at least the early 1960s but are generally only popular during periods of imbalance in the Australian domestic wine market. Wineries will sell cleanskins to dump excess or unwanted wine stocks and do so to avoid the negative consequences of discounting their existing brands. This form of dumping often has very little to do with the quality of the wine and consumers can benefit greatly however there is always an element of risk when purchasing cleanskins. In recent times Australian retail liquor stores have introduced generic labeled wines promoted as cleanskins. These wines are characterized by their very low price, a simple paper label and can be purchased as individual bottles. Such wines are not cleanskins and should be viewed as store branded or own brand products. In recent times, "cleanskins" have become equated with Australian terroir. Cleanskins are often sold based on region of origin rather than by winemaker or brand. Retailers will charge a premium for certain varietals from certain regions such as Riesling from the Clare Valley or Shiraz from the Barossa Valley.
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Cleanskin (wine)
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1098
a
Concept
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Augusta
broader
broaderTransitive
definition
The Augusta AVA was the first federally approved American Viticultural Area gaining the status on June 20, 1980, eight months before the Napa Valley AVA in northern California. Located entirely within the state of Missouri, the boundaries of this wine region encompass 15 square miles (39 km) around the city of Augusta near the intersection of St. Charles County, Warren County and Franklin County.
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Augusta AVA
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907
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Ozark (disambiguation)
broader
broaderTransitive
definition
The Ozark Mountain AVA is an American Viticultural Area located in northwest Arkansas, southern Missouri, and northeast Oklahoma. The sixth largest American Viticultural Area in total size, Ozark Mountain AVA covers 3,520,000 acres (14,245 km). Five smaller AVAs have been established within its boundaries, to recognize those distinct regions whose climate, soil, or other growing conditions create unique areas for viticulture.
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page
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Ozark Mountain AVA
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1031
a
Concept
broader
broaderTransitive
definition
The Altus AVA is an American Viticultural Area located in northwest Arkansas near the town of Altus in Franklin County. The wine region is entirely contained within the Arkansas Mountain AVA, which is in turn contained within the larger multi-state Ozark Mountain AVA. The Altus region is a plateau above the Arkansas River to the south and below the Boston Mountains to the north. The soil is gravel and loam, with a high acidity. Five wineries in the area produce nearly 1,000,000 US gallons (3,800,000 l) of wine per year.
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Altus AVA
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522
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Arkansas Mountain
  and
Arkansas (disambiguation)
broader
broaderTransitive
definition
The Arkansas Mountain AVA is an American Viticultural Area located in the Ozark Mountains of northwestern Arkansas. It is part of the larger Ozark Mountain AVA, which also includes regions in Missouri and Oklahoma. The smaller Altus AVA is entirely contained within the Arkansas Mountain AVA. The Arkansas Mountain AVA includes 2,880,000 acres (1,165,000 ha), making it the ninth largest AVA as of 2008.
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Arkansas Mountain AVA
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893
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Concept
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Ozark Highlands
  and
Ozark (disambiguation)
broader
broaderTransitive
definition
The Ozark Highlands AVA is an American Viticultural Area located in southern Missouri in the Ozark Mountains. The appellation includes land from just east of Jefferson City in the north to the Eleven Point River in the south, including parts of Phelps, Maries, Osage, Gasconade, Franklin, Crawford, Shannon, Dent, Texas, Reynolds, and Pulaski counties. The AVA was established in 1987. Contained entirely within the larger Ozark Mountain AVA, the area is drier than other parts of the state, but the soil of sandy loam and clay retains moisture well. The first grapevines in the Ozark Highlands were planted by Italian immigrants. All variety of grapes are grown in the area, including Vitis vinifera, Vitis labrusca, and French hybrids.
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Ozark Highlands AVA
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101
a
Concept
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Rhineland (disambiguation)
  and
Missouri (disambiguation)
broader
broaderTransitive
definition
The Missouri Rhineland is a geographical area of Missouri that extends from west of St. Louis to slightly east of Jefferson City, located mostly in the Missouri River Valley on both sides of the river. The soils of the Missouri River Valley and surrounding areas are mainly rocky residual soils, which are excellent for viticulture though poor for most agricultural purposes. These soils were left after the carbonate bedrock weathered away to impurities of clayey soil and chert fragments. Farther to the north, glacial deposits and wind-deposited loess, a silty soil also associated with the glaciers, are intermingled with the residual soils. While the soil could support other crops, the steep slopes of these areas were better used by vineyards. Settlements date to 1801. Dutzow, the first permanent German settlement in Missouri, was founded in 1832 by Baron von Bock. German settlers established the first wineries in the mid-19th century, and later Italian immigrants also entered the industry, especially near Rolla in Phelps County. Vineyards succeeded so well that before Prohibition, Missouri was the second-largest wine-producing state in the nation. Prohibition ruined the industry and not until the 1960s did local winemakers start to rebuild it, part of a movement in states across the country. An area around Augusta, Missouri was designated by the federal government as the first American Viticultural Area (AVA) in 1980, and one around Hermann was designated an AVA in 1983. Much of the region of the Missouri Rhineland from Augusta to Jefferson City along the Missouri River is part of the larger Ozark Mountain AVA. Winning national tasting awards, the state's wine industry contributes to both the agricultural and tourist economies.
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Missouri Rhineland
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a
Concept
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Wine Museum
broader
1117
a
Concept
broader
  and
broaderTransitive
  and
exactMatch
narrower
952
a
Concept
altLabel
Wine Museum
broader
broaderTransitive
definition
The Macau Wine Museum is a wine museum in Macau, China. It is co-located next to the Grand Prix Museum. The museum includes displays of Portuguese wines in accordance with the vintages respective region of origin and a wine tasting station.
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Macau Wine Museum
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Concept
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Wine Museum
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broaderTransitive
definition
The Wine Museum of Enoteca (wine repository) is a Brazilian museum, located in Porto Alegre in the old building of the plant's gas tank. The museum carries approximately 250 varieties of wines produced by 32 wineries in Rio Grande do Sul, with descriptive guidance products. The Enoteca is the only wine museum in Brazil, with international standards comparable to the French, and the second in Latin America in the public domain. The collection of the museum also keeps parts and equipment used in the initial period of industrialization of wine.
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Wine Museum of Enoteca
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1101
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Concept
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Mus?e du Vin (Paris)
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Musee du Vin
  and
Musee du Vin (Paris)
broader
broaderTransitive
definition
The Mus?e du Vin Paris is a cultural venue in the 16th arrondissement located at 5, square Charles Dickens, Paris, France next to the Trocadero and the Eiffel Tower. The nearest m?tro station is Passy.
exactMatch
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48.85747146606445
long
2.284685850143433
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Mus?e du Vin
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468
a
Concept
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Wine Museum (disambiguation)
  and
Wine museums
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broaderTransitive
exactMatch
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Wine Museum
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557
a
Concept
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The French Prison, Kinsale
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broaderTransitive
definition
Desmond Castle is a tower house located in the town of Kinsale in County Cork, Ireland.
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Desmond Castle
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551
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Concept
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Little Carpathians Museum
  and
The Small Carpathian Museum in Pezinok
broader
broaderTransitive
definition
The Small Carpathian Museum (aka Little Carpathian Museum) in Pezinok, Bratislava, Slovakia, is a local museum with an emphasis on wine making.
exactMatch
lat
48.26666641235352
long
17.26666641235352
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Small Carpathian Museum
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prefLabel
Wine museums
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broaderTransitive
definition
The Wine Museum is a museum of wine and viticulture located in Pleven, a city in north central Bulgaria. Opened on 17 September 2008, the museum occupies a natural cave amidst Pleven's Kaylaka park, some 5 kilometres (3.1 mi) from the city centre. The opening of the museum was the result of a collaboration between Bulgarian and French architects, designers and oenologists, as well as curators from the Pleven Panorama and the Pleven Regional Historical Museum. The cave which houses the museum lies in the vicinity of the Totleben's Rampart Reservoir, and has five galleries and a total area of 650 square metres (7,000 sq ft). The Wine Museum's collection includes over 6,000 bottles of Bulgarian wine from all viticultural regions of the country, which are available for tasting and purchase. In addition, the museum boasts the country's largest collection of over 7,000 old wines (ranging from 30 to 90 years in age). The museum's historical hall exhibits items related to vine growing and wine making in the Bulgarian lands from ancient Thracian times until today. The wine cellar offers wines from all Bulgarian regions stored in 100 wine barrels made of French oak. The museum's wine collection is owned by Plamen Petkov, a major local vineyard owner, who has invested over $300,000 in temperature control systems, flooring and lighting for the cave which houses the museum. Pleven is located in the heart of a major vine growing region, the Danubian Plain. The city is also a centre of wine-related education, as it is the home of Bulgaria's first and only specialized high school, the Aleksandar Stamboliyski Professional High School of Vine Growing and Wine Making, established in 1890. The National Institute of Viticulture and Oenology, founded in 1902 at the recommendation of French wine specialist Pierre Viala, is also located in Pleven.
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Wine Museum (Pleven)
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Concept
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Hermitage wine
,
Hermitage blanc
,
Hermitage
  and
Hermitage (AOC)
broader
broaderTransitive
definition
Hermitage is a French wine Appellation d'Origine Contr?l?e (AOC) in the northern Rh?ne wine region of France south of Lyon. It produces mostly red wine from the Syrah grape; however, small quantities of white wine are also produced from Roussane and Marsanne grapes. The hill is by some seen as the spiritual home of the Syrah grape variety.
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Hermitage AOC
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409
a
Concept
altLabel
Cornas wine
  and
Cornas (AOC)
broader
broaderTransitive
definition
Cornas is a French wine Appellation d'Origine Contr?l?e (AOC) in the northern Rh?ne wine region of France south of Lyon. It is one of the smallest appellations in the Rh?ne valley and produces only red wine, from the Syrah grape.
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Cornas AOC
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618
a
Concept
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Croze Hermitage
,
Crozes Hermitage AOC
,
Hermitage
,
Croze-Hermitage
,
Crozes-hermitage
,
Crozes-Hermitage (AOC)
  and
Crozes-Hermitage wine
broader
broaderTransitive
definition
Crozes-Hermitage is a French wine Appellation d'Origine Contr?l?e (AOC) in the northern Rh?ne wine region of France. The appellation is the largest in the northern Rhone, and its wines are less highly regarded than those from the nearby appellations of C?te-R?tie or its near-namesake Hermitage. Most of the wines produced here are red wines made from the Syrah grape, sometimes blended with small quantities of white Roussanne or Marsanne grapes. Some white wines are also made, based on Marsanne and/or Roussanne.
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Crozes-Hermitage AOC
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1021
a
Concept
altLabel
Cofermentation (wine)
broader
broaderTransitive
definition
Co-fermentation is the practice in winemaking of fermenting two or more grape varieties at the same time when producing a wine. This differs from the more common practice of blending separate wine components into a cuv?e after fermentation. While co-fermentation in principle could be practiced for any mixture of grape varieties, it is today more common for red wines produced from a mixture of red grape varieties and a smaller proportion of white grape varieties. Co-fermentation is an old practice going back to the now uncommon practice of having field blends (mixed plantations of varieties) in vineyards, and the previous practice in some regions of using a small proportion of white grapes to "soften" some red wines which tended to have harsh tannins when produced with the winemaking methods of the time. It is believed that the practice may also have been adopted because it was found empirically to give deeper and better colour to wines, which is due to improved co-pigmentation resulting from some components in white grapes.
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Co-fermentation
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719
a
Concept
broader
broaderTransitive
definition
Ciderkin, sometimes referred to as water-cider, is a kind of weak alcoholic cider traditionally drunk by children, and made by steeping the refuse apple pomace in water. Ciderkin is currently listed alongside Cheate bread and Butter on the "Bill of Fare" for the Plimoth Plantation 1627 Harvest Dinner with the Pilgrims. However, according to the Plimoth Plantation Food Historian, this is not true 17th century ciderkin; Plimoth uses the term to differentiate between modern pasteurized sweet cider, which is served to guests, and period hard cider. Stagecoach and Tavern Days, written by Alice Morse Earle, describes a 16th Century New Hampshire settler proudly recounting "he made one barrel of cider, one barrel of water-cider, and one barrel of charming good drink" from his first apple crop of eight bushels. According to Earle: "Water-cider, or ciderkin, was a very weak, slightly cidery beverage, which was made by pouring water over the solid dregs left after the cider had been pressed from the pomace, and pressing it... sometimes a little molasses and ginger was added. ? In Berkshire Stories, by Morgan Bulkeley, ciderkin "was deemed especially suitable for children", especially compared to the stronger ciders widely consumed during the American colonial period.
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Ciderkin
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974
a
Concept
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Saumur-Champigny AOC
,
Saumur AOC
,
Coteaux de Saumur
,
Saumur-Champigny (wine)
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Cabernet de Saumur
,
Cabernet de Saumur AOC
,
Saumur mousseux
,
Saumur wine
,
Saumur-Champigny
,
Saumur mousseux AOC
  and
Saumur (AOC)
broader
  and
broaderTransitive
  and
definition
Saumur is a French wine region located in the Loire Valley. The region is noted for sparkling wines produced by the traditional method, and for red wines made primarily from Cabernet Franc. The main variety in the white wines is Chenin Blanc.
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Saumur (wine)
related
106
a
Concept
altLabel
Bourgueil (wine)
,
Bourgueil wine
  and
Bourgeuil AOC
broader
broaderTransitive
definition
Bourgueil is an Appellation d'origine contr?l?e (AOC) for wine in the Loire Valley region, and produces primarily red wine from the grape variety Cabernet Franc, located in the commune of Bourgueil and surrounding communes. Bourgeuil gained Appellation d'Origine Contr?l?e (AOC)status when regulatory laws were passed on 31 July 1937.
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Bourgueil AOC
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,
274
a
Concept
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Touraine wine
broader
broaderTransitive
definition
Touraine is an Appellation d'Origine Contr?l?e (AOC) in the Loire Valley wine region in France that produce dry, white wines and red wines rich in tannins. The AOC status was awarded by a decree of December 24, 1939 (modified by the decree of August 29, 2002). The wine-growing area extends over 5,300 hectares (13,000 acres) departments of Indre-et-Loire, Indre and Loir-et-Cher and comprises a total of 70 communes and it is thus a "subregional" appellation covering the same area as a number of local AOCs.
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page
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Touraine AOC
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960
a
Concept
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Chinon wine
,
Chinon (AOC)
  and
Chinon (wine)
broader
broaderTransitive
definition
Chinon wine comes from the vineyards around the town of Chinon in Touraine. Unusually for the Loire Valley, it is mostly red wine, with 2-5% ros? and a little white wine.
exactMatch
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Chinon AOC
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88
a
Concept
altLabel
Vignoble de Saint-Nicolas-de-Bourgueil
  and
St.-Nicolas-de-Bourgeuil AOC
broader
broaderTransitive
definition
Saint-Nicolas-de-Bourgueil is a French wine Appellation d'origine contr?l?e (AOC) in the Loire valley that may be used for red or ros? wines. The AOC was created by a decree on July 31, 1937, and it cover about 800 hectares in the commune of Saint-Nicolas-de-Bourgueil in the d?partement of Indre-et-Loire, on the right bank of the River Loire. The Saint Nicolas de Bourgueil's wines are made into red wine or ros?. The ros?s account for only about 1% of the production. The main variety used is the Cabernet Franc (locally called cabernet Breton), which is allowed to be supplemented with up to 10 % Cabernet Sauvignon. These wines are renowned for being fruity and well suited for a wide variety of dishes. They are also reputed to have a very high degree of consistency in terms of quality, and also travel well -- being less fussy about storage than, for example, a Bordeaux. They are similar to those of the neighbouring Bourgueil AOC.
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Saint-Nicolas-de-Bourgueil AOC
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1100
a
Concept
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Pacherenc du Vic-Bilh
,
Madiran (wine)
,
Madiran (AOC)
,
Pacherenc du Vic-Bilh AOC
,
Pacherenc du Vic-Bilh Sec AOC
,
Pacherenc du Vic-Bilh Sec
,
Madiran AOC
,
Pacherenc du Vic Bilh
  and
Pacherenc du Vic Bilh AOC
broader
broaderTransitive
definition
Madiran wine is produced around the village of Madiran in Gascony under two Appellations d'Origine Contr?l?es (AOCs): Madiran for red wines and Pacherenc du Vic-Bilh and Pacherenc du Vic-Bilh Sec for white wines. The production area for Madiran wine is spread over three d?partments - Gers, Hautes-Pyr?n?es and Pyr?n?es-Atlantiques - and is a part of the South West France wine region. There are 1,300 hectares (3,200 acres) of Madiran vineyards.
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Madiran wine
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563
a
Concept
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Dubonnet (disambiguation)
  and
Queen Elizabeth's favourite drink
broader
broaderTransitive
definition
Dubonnet is a sweet, wine-based aperitif. It is a blend of fortified wine, herbs, and spices (including a small amount of quinine), with fermentation being stopped by the addition of alcohol. Dubonnet was first sold in 1846 by Joseph Dubonnet, in response to a competition run by the French authorities to find a way of persuading French Foreign Legionnaires in North Africa to drink quinine. Quinine combats malaria but is very bitter. The brand-name Dubonnet was taken over by Pernod Ricard in 1976. It was re-popularised in late 1970s by an advertising campaign starring Pia Zadora. It is available in Rouge, Blanc and Gold (vanilla and orange) varieties. Dubonnet is also widely known by the advertisement slogan of the French graphic designer Cassandre "Dubo, Dubon, Dubonnet", which still can be found on walls of houses in France. Dubonnet is commonly mixed with lemonade or bitter lemon, and forms part of many cocktails. Reputedly it is a favourite beverage of: the French Foreign Legion Her Late Majesty Queen Elizabeth The Queen Mother, who liked gin and Dubonnet: 30% gin, 70% Dubonnet with a slice of lemon under the ice. She once noted before a trip, "... I think that I will take two small bottles of Dubonnet and gin with me this morning, in case it is needed... " Her Majesty Queen Elizabeth II, who also likes a Dubonnet and gin before lunch every day. Hetty Wainthropp (self-made private investigator) of the BBC series "Hetty Wainthropp Investigates". Katie (Barbra Streisand) in The Way We Were, over ice.
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Dubonnet
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35
a
Concept
altLabel
Coteaux de Die
,
Clairette de die aoc
,
Clairette de Die
,
Ch?tillon-en-Diois AOC
,
Ch?tillon-en-Diois AOC (wine)
,
Cr?mant de Die
  and
Clairette
broader
  and
broaderTransitive
  and
definition
Clairette de Die AOC is a natural sparkling white wine from the Rh?ne Valley region in France. It is made from the Muscat Blanc ? Petits Grains (75% minimum) and Clairette (25% maximum) grape varieties. It is characterized by its peach and apricot flavors and rose and honeysuckle aromas, and is usually drunk young at a maximum of two years, and served chilled at a temperature of 6?C to 8?C. Cr?mant de Die from the same area and same producers is a prestige dry, natural sparkling wine of apple and green fruit flavours and fragrance and is vinified by the traditional Champagne method of a first fermentation in the vat followed by a second fermentation in the bottle. Originally produced from 100% Clairette, Aligote and Muscat are now included. It is usually drunk as an aperitif but it can equally accompany a meal.
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Clairette de Die AOC
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566
a
Concept
altLabel
Wine Aroma Wheel
,
Noble
  and
Ann Noble
broader
broaderTransitive
definition
Ann C. Noble is a sensory chemist and retired professor from the University of California, Davis. During her time at the UC Davis Department of Viticulture and Enology, Noble invented the "Aroma Wheel" which is credited with enhancing the public understanding of wine tasting and terminology. At the time of her hiring at UC-Davis in 1974, Noble was the first woman hired as a faculty member of the Viticulture department. Noble retired from Davis in 2002 and in 2003 was named Emeritus Professor of Enology. Since retirement she has participated as a judge in the San Francisco Chronicle Wine Competition.
exactMatch
page
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Ann C. Noble
related
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645
a
Concept
altLabel
UC Davis (wine)
  and
University of California, Davis Department of Viticulture and Enology
broader
broaderTransitive
definition
The Department of Viticulture and Enology at the University of California, Davis, located in Davis, California, offers undergraduate and graduate degrees in the areas of grape growing and wine making. Located just 45 minutes from Napa Wine Country the department has strong connections with wine producers in California and elsewhere. The department has produced many of the notable winemakers of the California wine industry.
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UC Davis Department of Viticulture and Enology
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516
a
Concept
broader
broaderTransitive
definition
Wine of the Month Club claims to hold the distinction of being the oldest sustained mail order wine club in the United States, having been founded in 1972 by Paul Kalemkiarian, Sr. and succeeded in ownership by his son, Paul Kalemkiarian, Jr. , in 1989. Located in Monrovia, California, the Club delivers two bottles of wine, one domestic, one international, to the doors of members nationwide every month, every other month, or every quarter. The Club aims to expose members to a broad range of grape varieties and wine regions. Those wines that are featured have had to endure a series of appraisals by the owner and cellarmaster, Paul, Jr. , based on both their quality and their price. Ultimately, only twelve of 300-400 or so wines that are evaluated each month are selected. The Club also offers wine gifts and made-to-order food and wine gift baskets. Along with wine shipments, customers are sent the Wine of the Month Club?s monthly newsletter which provides extensive background information for each of the featured wines.
exactMatch
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Wine of the Month Club
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51
a
Concept
altLabel
Wine club
broader
broaderTransitive
definition
Wine Clubs are a developing extension of modern wine culture. Wine clubs are designed to provide customers with a series of wine bottles on a monthly or quarterly basis that they would otherwise have to find and purchase on their own. Wine clubs often behave in a themed manner, providing recipients with red wines, white wines, or a mixture of the two. Wine clubs are most frequently offered by vineyards or specialty wine shops, but they can also be found as independent bodies.
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Wine clubs
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318
a
Concept
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Sherris sack
  and
Sack
broader
broaderTransitive
definition
Sack is an antiquated wine term referring to white fortified wine imported from mainland Spain or the Canary Islands. There were sack of different origins such as: Canary sack from the Canary Islands, Malaga sack from M?laga, Palm sack from Palma de Mallorca, and Sherris sack from Jerez de la Frontera The term Sherris sack later gave way to Sherry as the English term for fortified wine from Jerez. Since Sherry is practically the only of these wines still widely exported and consumed, "sack" (by itself, without qualifier) is commonly but not quite correctly quoted as an old synonym for Sherry. Most sack was probably sweet, and matured in wooden barrels for a limited time. In modern terms, typical sack may have resembled cheaper versions of medium Oloroso Sherry. Today, sack is sometimes seen included in the name of some sherries, perhaps most commonly on dry sherries as "dry sack".
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Sack (wine)
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835
a
Concept
broader
broaderTransitive
definition
Sierra de Alcarazo is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Castile La Mancha. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the municipalities of Alcaraz, El Ballestero, El Bonillo, Povedilla, Robledo, and Viveros, located in the province of Albacete, in Castile La Mancha, Spain. It acquired its Vino de la Tierra status in 2000.
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Sierra de Alcaraz (Vino de la Tierra)
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source
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693
a
Concept
broader
broaderTransitive
definition
El Terrerazo is a Spanish geographical indication for Vino de la Tierra (Vi de la Terra in Catalan) wines produced in the estate of El Terrerazo located in the municipality of Utiel, in the autonomous community of Valencia, Spain. The sole proprietor of this estate is Bodegas Mustiguillo. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. It acquired its Vino de la Tierra status in 2003.
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El Terrerazo
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source
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560
a
Concept
broader
broaderTransitive
definition
Laujar-Alpujarra is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Andalusia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the municipalities of Alcolea, Fond?n, and Laujar de Andarax, in the province of Almer?a. The Valle de Laujar (Laujer Valley), located in the upper reaches of the River Andarax has over 800 hectares of vineyards grown on terraces on the steep slopes of the mountains at an altitude of over 900 m above sealevel. It acquired its Vino de la Tierra status in 2004.
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Laujar-Alpujarra
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1058
a
Concept
altLabel
Cadiz (Vino de la Tierra)
broader
broaderTransitive
definition
C?diz is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Andalusia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the following municipalities: Arcos de la Frontera, Chiclana de la Frontera, Chipiona, El Puerto de Santa Mar?a, Jerez de la Frontera Prado del Rey, Puerto Real, Rota, Sanl?car de Barrameda, Olvera, Setenil, Villamart?n, Bornos, Trebujena and San Jos? del Valle, in the province of C?diz. It acquired its Vino de la Tierra status in 2005.
exactMatch
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C?diz (Vino de la Tierra)
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,
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221
a
Concept
broader
broaderTransitive
definition
Torreperogil is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Andalusia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the municipalities of ?beda, Sabiote, Rus], Cabra de Santo Cristo, Canena and Torreperogil, in the province of Ja?n,. It acquired its Vino de la Tierra status in 2006.
exactMatch
page
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Torreperogil (Vino de la Tierra)
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source
,
349
a
Concept
altLabel
Castello (Vino de la Tierra)
broader
broaderTransitive
definition
Castell? is a Spanish geographical indication for Vino de la Tierra (Vi de la Terra in Catalan) wines located in the province of Castell?n in the autonomous region of Valencia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the areas of Alto Palancia, Alto Mijares, San Mateo, Useras and Villafam?s It acquired its Vino de la Tierra status in 2004.
exactMatch
page
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Castell? (Vino de la Tierra)
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source
,
565
a
Concept
altLabel
Extremadura wine
broader
broaderTransitive
definition
Extremadura is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Extremadura. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the all the municipalities in Extremadura. It acquired its Vino de la Tierra status in 1999.
exactMatch
page
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Extremadura (Vino de la Tierra)
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source
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292
a
Concept
broader
broaderTransitive
definition
Campo de Cartagena is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Murcia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the municipalities of Abanilla (except for Alicante DO), Fortuna, Cartagena, Torre Pacheco, La Uni?n and Fuente ?lamo.
exactMatch
page
prefLabel
Campo de Cartagena (Vino de la Tierra)
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source
,
235
a
Concept
broader
broaderTransitive
definition
Castilla is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Castile La Mancha. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the all the municipalities in Castile La Mancha. It acquired its Vino de la Tierra status in 1999.
exactMatch
page
prefLabel
Castilla (Vino de la Tierra)
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840
a
Concept
broader
broaderTransitive
definition
Granada Sur-Oeste is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Andalusia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the wine-producing area in the southeast of the province of Granada. It acquired its Vino de la Tierra status in 2003.
exactMatch
page
prefLabel
Granada Sur-Oeste
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source
,
73
a
Concept
altLabel
Bailen (Vino de la Tierra)
  and
Bail?n (Vino de la Tierra
broader
broaderTransitive
definition
Bail?n is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Andalusia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the following municipalities: Bail?n, Ba?os de la Encina, Guarrom?n, Meng?bar, Torredelcampo and Villanueva de la Reina, in the province of Ja?n. It acquired its Vino de la Tierra status in 2004.
exactMatch
page
prefLabel
Bail?n (Vino de la Tierra)
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source
,
402
a
Concept
broader
broaderTransitive
definition
Abanilla is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Murcia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the municipalities Abanilla and Fortuna, in the east of the region of Murcia. It acquired its Vino de la Tierra status in 2003.
exactMatch
page
prefLabel
Abanilla (Vino de la Tierra)
related
,
,
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source
  and
1077
a
Concept
broader
broaderTransitive
definition
Norte de Granada is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Andalusia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the following municipalities: in the north of the province of Granada. It acquired its Vino de la Tierra status in 2005.
exactMatch
page
prefLabel
Norte de Granada
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source
source
source
,
,
,
,
671
a
Concept
broader
broaderTransitive
definition
Valle del Cinca is a Spanish geographical indication for Vino de la Tierra wines located in the wine-producing area of the Cinca Valley, in the province of Huesca, in the autonomous region of Arag?n, Spain. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises about 15 municipalities in the province of Huesca (Arag?n, Spain). It acquired its Vino de la Tierra status in 2005.
exactMatch
page
prefLabel
Valle del Cinca
related
,
  and
source
,
453
a
Concept
broader
broaderTransitive
definition
Mallorca is a Spanish geographical indication for Vino de la Tierra wines located in the island of Mallorca in the autonomous region of the Balearic Islands, Spain. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. It acquired its Vino de la Tierra status in 2007.
exactMatch
page
prefLabel
Mallorca (Vino de la Tierra)
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source
,
,
131
a
Concept
altLabel
Cordoba (Vino de la Tierra)
  and
C?rdoba
broader
broaderTransitive
definition
C?rdoba is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Andalusia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises all the municipalities in the province of C?rdoba. It acquired its Vino de la Tierra status in 2004.
exactMatch
page
prefLabel
C?rdoba (Vino de la Tierra)
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source
,
,
,
,
105
a
Concept
broader
broaderTransitive
definition
Formentera is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of the Balearic Islands, Spain. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises all the municipalities of the island of Formentera. There are currently around 10 hectares of vineyards and 2 wineries (bodegas) registered with the Regulatory Council (Consejo Regulador). It acquired its Vino de la Tierra status in 2004.
exactMatch
page
prefLabel
Formentera (Vino de la Tierra)
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,
,
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source
,
925
a
Concept
broader
broaderTransitive
definition
Los Palacios is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Andalusia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the municipalities of Los Palacios y Villafranca, Utrera, Dos Hermanas and Alcal? de Guadaira, in the province of Seville,. It acquired its Vino de la Tierra status in 2003.
exactMatch
page
prefLabel
Los Palacios (Vino de la Tierra)
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,
  and
source
,
,
641
a
Concept
altLabel
Val do Mi?o-Ourense
  and
Valle del Mino-Orense
broader
broaderTransitive
definition
Valle del Mi?o-Orense is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Galicia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the municipalities of: O Pereiro de Aguiar, Coles, Orense, Barbad?s, To?n and San Cipri?n de Vi?as, located in the province of Orense, in Galicia, Spain. It acquired its Vino de la Tierra status in 2001.
exactMatch
page
prefLabel
Valle del Mi?o-Orense
related
,
  and
source
,
1010
a
Concept
altLabel
Sierra Sur de Jaen
  and
Sierra Sur de Ja?n
broader
broaderTransitive
definition
Sierra Sur de Ja?n is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Andalusia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the municipalities of Alcal? la Real, Castillo de Locub?n, Frailes, Fuensanta de Martos, Los Villares, Alcaudete and Martos, in the province of Ja?n,. It acquired its Vino de la Tierra status in 2003.
exactMatch
page
prefLabel
Sierra Sur de Ja?n (DO)
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source
,
,
,
,
,
649
a
Concept
broader
broaderTransitive
definition
Sierras de Las Estancias y Los Filabres is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Andalusia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises about 25 municipalities of in the province of Almer?a,. It acquired its Vino de la Tierra status in 2008.
exactMatch
page
prefLabel
Sierras de Las Estancias y Los Filabres
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,
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source
,
926
a
Concept
altLabel
Jiloca
broader
broaderTransitive
definition
Ribera del Jiloca is a Spanish geographical indication for Vino de la Tierra wines located in the wine-producing area of the Jiloca Valley, in the provinces of Teruel and Zaragoza, in the autonomous region of Arag?n, Spain. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises 7 municipalities in the province of Teruel and 14 in the province of Zaragoza (Arag?n, Spain). It acquired its Vino de la Tierra status in 2005.
exactMatch
page
prefLabel
Ribera del Jiloca
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,
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source
,
,
308
a
Concept
broader
broaderTransitive
definition
Isla de Menorca is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of the Balearic Islands, Spain. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises all the municipalities of the island of Menorca. There are currently around 20 hectares of vineyards and 5 wineries (bodegas) registered with the Regulatory Council (Consejo Regulador). It acquired its Vino de la Tierra status in 2002.
exactMatch
page
prefLabel
Isla de menorca (Vino de la Tierra)
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,
,
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source
,
,
211
a
Concept
broader
broaderTransitive
definition
Illes Baleras is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of the Balearic Islands, Spain. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises all the municipalities of the Balearic Islands. There are currently about 300 hectares of vineyards and 37 wineries (bodegas) registered with the Regulatory Council. It acquired its Vino de la Tierra status in 2003.
exactMatch
page
prefLabel
Illes Balears (Vino de la Tierra)
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,
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source
,
1096
a
Concept
altLabel
Liebana (Vino de la Tierra)
broader
broaderTransitive
definition
Li?bana is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Cantabria, on the north coast of Spain. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the following municipalities in Cantabria: Potes, Pesaguero, Cabez?n de Li?bana, Camale?o, Cillorigo de Li?bana and Vega de Li?bana. It acquired its Vino de la Tierra status in 2004.
exactMatch
page
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Li?bana (Vino de la Tierra)
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,
,
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937
a
Concept
altLabel
Costa de cantabria
broader
broaderTransitive
definition
Costa de Cantabria is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Cantabria, on the north coast of Spain. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the municipalities in Cantabria located between the Atlantic or Cantabrian Sea coast and the Picos de Europa mountain range. It specifically excludes the municipalities already covered by the Li?bana Vino de la Tierra geographic indication. The vineyards are located mainly in the municipalities of Valle de Villaverde, Vidular, B?rcena de Cicero and Esles. It acquired its Vino de la Tierra status in 2005.
exactMatch
page
prefLabel
Costa de Cantabria
related
,
,
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source
source
,
,
1050
a
Concept
altLabel
Desierto de Almeria
broader
broaderTransitive
definition
Desierto de Almer?a is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Andalusia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the following municipalities: Alcudia de Monteagud, Benitagla, Benizal?n, Castro de Filabres, Lubr?n, Lucainena de las Torres, Olula de Castro, Sen?s, Sorbas, Tabernas, Tahal, Turrillas, Uleila del Campo and Velefique, in the province of Almer?a. It acquired its Vino de la Tierra status in 2003.
exactMatch
page
prefLabel
Desierto de Almer?a
related
,
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source
,
628
a
Concept
altLabel
Ribera del Gallego-Cinco Villas
broader
broaderTransitive
definition
Ribera del G?llego-Cinco Villas is a Spanish geographical indication for Vino de la Tierra wines located in the wine-producing areas of Ribera del G?llego and the Cinco Villas, in the provinces of Huesca and Zaragoza, in the autonomous region of Arag?n, Spain. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises about 10 municipalities in the province of Huesca and about 20 in the province of Zaragoza (Arag?n, Spain). It acquired its Vino de la Tierra status in 2003.
exactMatch
page
prefLabel
Ribera del G?llego-Cinco Villas
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,
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source
,
303
a
Concept
broader
broaderTransitive
definition
Pozohondo is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Castile La Mancha. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the municipalities of Alcadozo, Pe?as de San Pedro and Pozohondo, located in the province of Albacete, in Castile La Mancha, Spain. It acquired its Vino de la Tierra status in 2000.
exactMatch
page
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Pozohondo (Vino de la Tierra)
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source
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164
a
Concept
altLabel
Barbanza e iria
broader
broaderTransitive
definition
Barbanza e Iria is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Galicia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the municipalities of Catoira, Valga, Pontecesures, Padr?n, Dodro, Rianxo, Boiro, A Pobra do Carami?al, Ribeira and some parts of Porto do Son and Lousame, located in the provinces of A Coru?a and Pontevedra, in Galicia, Spain. It acquired its Vino de la Tierra status in 2007.
exactMatch
page
prefLabel
Barbanza e Iria
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,
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source
,
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784
a
Concept
altLabel
Castilla y Leon (Vino de la Tierra)
broader
broaderTransitive
definition
Castilla y Le?n is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Castile and Leon. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the all the municipalities in Castile and Leon. It acquired its Vino de la Tierra status in 2005.
exactMatch
page
prefLabel
Castilla y Le?n (Vino de la Tierra)
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source
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1119
a
Concept
altLabel
Valdejalon (Vino de la Tierra)
broader
broaderTransitive
definition
Valdejal?n is a Spanish geographical indication for Vino de la Tierra wines located in the wine-producing area of Valdejal?n, in the province of Zaragoza, in the autonomous region of Arag?n, Spain. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises about 40 municipalities in the province of Zaragoza (Arag?n, Spain). It acquired its Vino de la Tierra status in 1998.
exactMatch
page
prefLabel
Valdejal?n (Vino de la Tierra)
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source
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611
a
Concept
broader
broaderTransitive
definition
Betanzos is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Galicia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the municipalities of Coir?s, Bergondo, Betanzos and Paderne, in the province of A Coru?a, in Galicia, Spain. It acquired its Vino de la Tierra status in 2001.
exactMatch
page
prefLabel
Betanzos (Vino de la Tierra)
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source
,
881
a
Concept
altLabel
Ibiza (disambiguation)
broader
broaderTransitive
definition
Ibiza is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of the Balearic Islands, Spain. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises all the municipalities of the island of Ibiza. There are currently about 30 hecares of vineyards and 4 wineries (bodegas) registered with the Regulatory Council. It acquired its Vino de la Tierra status in 1996.
exactMatch
page
prefLabel
Ibiza (Vino de la Tierra)
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source
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316
a
Concept
broader
broaderTransitive
definition
Ribera de Andarax is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Andalusia. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the following municipalities: Alboloduy, Alhabia, Alhama de Almer?a, Alic?n, Alm?cita, Alsodux, Beires, Bentarique, Canj?yar, Enix, F?lix, G?rgal, Hu?cija, ?llar, Instinci?n, Nacimiento, Ohanes, Padules, R?gol, Santa Cruz de Marchena y Terque, in the province of Almer?a. It acquired its Vino de la Tierra status in 2003.
exactMatch
page
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Ribera del Andarax
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source
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856
a
Concept
broader
broaderTransitive
definition
Serra de Tramuntana-Costa Nord is a Spanish geographical indication for Vino de la Tierra wines located on the north coast of the island of Mallorca in the autonomous region of the Balearic Islands, Spain. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. 18 municipalities are covered by the region, around 40 hectares and 5 wineries (bodegas) are regestered with the Regulatory Body. It acquired its Vino de la Tierra status in 2007.
exactMatch
page
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Serra de Tramuntana-Costa Nord
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source
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442
a
Concept
altLabel
Bajo Aragon (Vino de la Tierra)
broader
broaderTransitive
definition
Bajo Arag?n is a Spanish geographical indication for Vino de la Tierra wines located in the autonomous region of Arag?n. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises about 50 municipalities in the province of Teruel and about 25 in the province of Zaragoza (Arag?n, Spain). It acquired its Vino de la Tierra status in 2006.
exactMatch
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Bajo Arag?n (Vino de la Tierra)
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source
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771
a
Concept
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broaderTransitive
definition
Ribera de Queiles is a Spanish geographical indication for Vino de la Tierra wines located in the province of Zaragoza and in the southern part of Navarre. Vino de la Tierra is one step below the mainstream Denominaci?n de Origen indication on the Spanish wine quality ladder. The area covered by this geographical indication comprises the municipalities of Grisel, Litu?nigo, Los Fayos, Mal?n, Novallas, Santa Cruz de Moncayo, Tarazona, Torrellas and Vierlas in the province of Zaragoza, and the municipalities of Ablitas, Barillas, Cascante, Monteagudo, Murchante, and parts of Tudela and Tulebras in Navarre. The area acquired its Vino de la Tierra status in 2003.
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Ribera del Queiles
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64
a
Concept
broader
broaderTransitive
definition
Wincarnis (which is Latin for 'meat-wine') is a brand name of a British tonic wine, popular in Jamaica and some other former British colonies. It is a fortified wine (14%) made to a secret recipe of grape juice, malt extracts, herbs and spices, but it no longer contains meat. It tastes a bit like sweet sherry.
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Wincarnis
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343
a
Concept
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Jerez-Xeres-Sherry y Manzanilla de Sanlucar de Barrameda
broader
broaderTransitive
definition
In Roman times the "Ceretian wines" exported to the Empire bore a distinguishing seal of origin. Control Council for Sherry and the official denomination of origin Jerez-X?r?s-Sherry. It is an Organization established in 1934 which controls and protects the denomination of origin Jerez. It protects and inspects the Sherry industry and it also controls age and quality of wines for exportation. The functions of the Regulatory Council are extrictly observed. The varieties of grapes used must be Palomino de Jerez, Palomino Fino and Pedro Xim?nez. Moscatel or Muscat are allowed only to produce Moscatel wine.
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Jerez-X?r?s-Sherry y Manzanilla de Sanl?car de Barrameda
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prefLabel
Sherry
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1212
a
Concept
altLabel
Bual
broader
  and
broaderTransitive
  and
definition
Boal is a name given to several varieties of grape cultivated in Portugal, notably in the production of medium-rich fortified wines from Madeira Island. On many wine labels of Madeira wine, the variety's name is anglicized as Bual. Madeira from Bual is typically less sweet than that from Malmsey, but more sweet than Sercial or Verdelho. The vines are also common in Portugal and Spain, where the fruit is used in the same way for fortified wines.
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Boal (grape)
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Dessert wine
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definition
Constantia, or vin de Constance, is a South African dessert wine. It is made from Muscat Blanc ? Petits Grains (Muscat de Frontignan) grapes grown in the district of Constantia, south of Cape Town. In the eighteenth and nineteenth centuries it was widely exported to Europe. However, production of Constantia ceased in the late nineteenth century following the devastation of South African vineyards by the phylloxera epidemic. Production resumed at Klein Constantia in the mid-1990s and at Groot Constantia in 2003.
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Constantia (wine)
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586
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Paicines
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Paicines (AVA)
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The Paicines AVA is an American Viticultural Area located in San Benito County, California. It is part of the larger San Benito AVA, and is located near the central part of the county. The Paicines area is warmer than other nearby regions in San Benito, but cooler than the wine regions of the Central Valley. The appellation is home to the Vista Verde Vineyard, a 500 acres (202 ha) vineyard once owned by Almaden Vineyards.
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Paicines AVA
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538
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San Benito
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The San Benito AVA is an American Viticultural Area located in San Benito County, California. It is part of the larger Central Coast AVA. San Benito has a moderate climate with cooling breezes from the Pacific Ocean arriving via gaps between the Gabilan Range and the Santa Lucia Mountains. The region was once the principal source of grapes for Almaden Vineyards before the business was acquired by Constellation Brands in 1984.
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San Benito AVA
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478
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Cienega Valley
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The Cienega Valley AVA is an American Viticultural Area located in western San Benito County, California. It is part of the larger Central Coast AVA. The valley was once a major source of wine grapes for Almaden Vineyards before it was acquired by Constellation Brands in 1987. Approximately 1,100 feet (340 m) above sea level, the valley floor is divided by the San Andreas fault. Soil on the east side of the fault is predominately granite and sandstone, whereas soils on the west side of the fault are predominately granite and limestone.
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Cienega Valley AVA
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Lime Kiln Valley
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The Lime Kiln Valley AVA is an American Viticultural Area located in the larger Cienega Valley AVA in San Benito County, California. This appellation spans 2,300 acres (931 ha) and was granted AVA status in 1982. The soil in the region is composed of foundations of limestone and dolomite with sandy, gravelly loam above. The area has a wide diurnal temperature variation of up to 50 ?F (10 ?C), with daytime temperatures in 85 ?F (29 ?C) to 95 ?F (35 ?C) range during the summer growing seasons. The AVA is home to old vine Mourvedre plantings. The only vineyards in the Lime Kiln Valley AVA are owned by the Enz Family. Currently there are 40 acres of vineyards, including a 15 acre parcel of head-trained Mourvedre that was originally planted in 1922.
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Lime Kiln Valley AVA
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Edna Valley
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Edna
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The Edna Valley AVA is an American Viticultural Area located in San Luis Obispo County, California south of the city of San Luis Obispo and north of the town of Arroyo Grande. It is part of the larger Central Coast AVA. The valley is roughly bounded by Lake Lopez to the south and Islay Hill to the north. It runs east to west bounded to the west by the Santa Lucia Mountains. The valley is shadowed by volcanic mountains and characterized by black humus and clay-rich soils. Edna Vally has one of California?s longest growing seasons. The valley is kept cool by breezes from the Pacific Ocean and morning fog. The AVA is most well known for its Chardonnay, Pinot Noir, and to a lesser extent Syrah. Grapes were originally planted here by Spanish missionaries in the early 19th century. The region saw a revival when new vineyards were planted in the early 1970s by Paragon and Chamisal Vineyards. Edna Valley wines are often grouped with those of the contiguous Arroyo Grande Valley AVA.
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Edna Valley AVA
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220
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Arroyo Grande Valley
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The Arroyo Grande Valley AVA is an American Viticultural Area located in San Luis Obispo County, California. It is part of the larger Central Coast AVA. The 16 miles (26 km) long appellation benefits from it east-northeast orientation which allows the breeze from the Pacific Ocean to moderate the climate of the area. The valley is divided by a fog line produced by the cool coastal fogs where Zinfandel, Petite Sirah and Rh?ne varietals are grown on the higher elevations near Lopez Lake and the cooler mid-valley vineyards being home to Chardonnay and Pinot Noir.
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Arroyo Grande Valley AVA
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Mt. Harlan AVA
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Mt. Harlan
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Harlan
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Mt Harlan
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Mount Harlan
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The Mt. Harlan AVA is an American Viticultural Area located in San Benito County, California. It is located in the Gabilan Mountains and is part of the larger Central Coast AVA. At elevations of 1,800 feet (550 m) to 2,200 feet (670 m) above sea level, the soil is predominately limestone. The AVA was established as the result of a petition to the United States Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau by Josh Jensen and the Calera Wine Company, the only commercial winery in the appellation.
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Mount Harlan AVA
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440
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Concept
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Santa Maria Valley (AVA)
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Santa Maria Valley
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Santa Maria
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Santa Maria Valley is an American Viticultural Area located in Northern Santa Barbara County and San Luis Obispo County, California USA.
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Santa Maria Valley AVA
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American Viticultural Areas of the San Francisco Bay Area
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The Calistoga AVA is an American Viticultural Area located in the northern portion of California's Napa Valley AVA. The appellation is distinguished by its volcanic soil, high temperatures up to 100 ?F (38 ?C) during the day, and cool nights during the growing season due to breezes from the Russian River, causing the highest diurnal temperature variation in the Napa Valley?up to 50 ?F (10 ?C).
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Calistoga AVA
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Concept
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Covelo (AVA)
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Covelo
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The Covelo AVA is an American Viticultural Area located in northern Mendocino County, California. Although the region only has 2 acres (1 ha) under vine, it was granted AVA status by the United States Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau on February 16, 2006 based purely on the unique climate conditions of the area. The appellation is located 45 miles (72 km) north of Ukiah, California and includes the areas of Round and Williams Valleys. The area is relatively flat terrain built upon deep loam layers of soil. Unlike other areas in the California wine country, Covelo has a continental climate with the high peaks surrounding the valley shielding it from the influence of the Pacific Ocean. The growing season here is one of the shortest in Mendocino County and the area experiences one of the widest diurnal temperature variation in the region.
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Covelo AVA
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1097
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Guenoc Valley
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Guenoc Valley American Viticultural Area
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Guenoc
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definition
The Guenoc Valley AVA is an American Viticultural Area in Lake County, California, USA, about 15 mi (24 km) north of the town of Calistoga. Guenoc Valley AVA was the first American Viticultural Area designaion granted to an area with just a single winery. Guenoc Valley is a small inland valley comprising an alluvial fan of Arroyo Seco and Conejo Loam series soils isolated from surrounding areas by rocky ridges. Its geographical location also affects the climate. Guenoc Valley has slightly less rainfall than the nearby Middletown area. Guenoc Valley receives approximately 45 inches (114 cm) to 50 inches (127 cm) of rain per year, while Middletown receives approximately 60 in (152 cm) per year. Guenoc Valley also experiences slightly greater seasonal temperature extremes, being warmer in the summer and colder in the winter. Also, due to the surrounding ridges, fog is generally less severe than in Middletown. For these reasons, the United States Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau determined that Guenoc Valley possesses geographical features which distinguish the area viticulturally.
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Guenoc Valley AVA
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Concept
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definition
High Valley AVA is an American Viticultural Area (AVA) located in the eastern part of Lake County, California. True to its name, the valley is situated on high elevations ranging from 1,600 feet (490 m) to 3,000 feet (910 m), but it actually encompasses two distinct growing regions, the valley floor and the hillsides. The cool marine breezes are consistently sifting into the valley, keeping the valley cooler than the other appellations in Lake County. Red volcanic soils can be found on the hillsides while alluvial fans and benches on the valley floor provide well-drained beds for the vines. Red Bordeaux varietals and Syrah can be found planted along warmer ridges, while the cooler valley floor contains Pinot Grigio, Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc and even Gewurztraminer.
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High Valley AVA
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837
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Benmore
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Benmore Valley
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The Benmore Valley AVA is an American Viticultural Area located in southwestern Lake County, California. The valley is named for Benjamin Moore, a local 19th century cattle rustler. The valley is a high depression in the mountains of southwestern Lake County, and is much cooler than surrounding areas. There are no wineries located within the boundaries of the AVA, and most of the grapes produced there are sourced by Geyser Peak Winery.
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Benmore Valley AVA
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822
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Concept
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Lodi
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Lodi (AVA)
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Lodi AVA is an American Viticultural Area located in the Central Valley of California, at the northern edge of the San Joaquin Valley east of San Francisco Bay. The AVA gained approval as a designated wine growing area in 1986 and includes 551,000 acres (2,230 km) of which 90,000 acres (364 km) are currently planted with wine grapes. In 2002, the area included in the AVA was expanded by 93,500 acres (37,838 ha) (10,840 acres planted) along the southern and western portions of the original AVA boundaries in San Joaquin County. The appellation includes land in southern Sacramento County and northern San Joaquin County. It is bounded on the west by Interstate Highway 5 and to the east by the political borders for the adjacent El Dorado, Amador, and Calaveras Counties.
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Lodi AVA
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509
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Jahant
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The Jahant AVA is an American Viticultural Area located within the Lodi AVA. Most of the AVA is located within San Joaquin County, California, with a small part in Sacramento County. At 28,000 acres (11,331 ha), Jahant is the smallest of the Lodi sub-appellations. The area is known for its distinctive pink colored Rocklin-Jahant loam soil with the AVA's boundaries being delineated by the extent and reaches of the soil. This low lying AVA is affected by its close proximately to the Mokelumne River and the Sacramento-San Joaquin River Delta which keeps the climate cool and dry.
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Jahant AVA
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1002
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Concept
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Mokelumne
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The Mokelumne River AVA is an American Viticultural Area located in San Joaquin County, California. It is located in the southwest part of the larger Lodi AVA, and includes the city of Lodi and the towns of Woodbridge and Acampo. The AVA is named after the Mokelumne River, which drains out of the Sierra Nevada Mountains into the San Joaquin River and passes through the heart of the appellation. The wine region includes a portion of the lower Mokelumne River and the Cosumnes River, a tributary. The Mokelumne River AVA covers 87,500 acres (35,410 ha), of which 42,000 acres (16,997 ha) are planted to wine grapes. The soil in the area is alluvial fan deposits of sand and loam. Ample rainfall and soil moisture retention allows most grape growers to farm without the use of irrigation.
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Mokelumne River AVA
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290
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Slough house
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Sloughhouse
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The Sloughhouse AVA is an American Viticultural Area located in both Sacramento County, California. It is in the northeast part of the larger Lodi AVA. Sloughhouse has the warmest climate in the Lodi region. Elevations in Slouhhouse AVA reach as high as 590 feet (180 m) above sea level, reducing the influence of fog that keep lower elevation areas in Lodi cooler. Sloughhouse is considered by some to be a transitional climate and terrain between the characteristics of the wine regions of the Central Valley and the nearby Sierra Foothills AVA.
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Sloughhouse AVA
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938
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Concept
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Sierra Foothills (AVA)
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Sierra
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Sierra Foothills
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The Sierra Foothills AVA (established in 1987) is an American Viticultural Area (AVA) in the foothills of the Sierra Nevada Mountains in the state of California in the United States. Wine grapes were introduced to the area in the nineteenth century during the California Gold Rush. Over 100 wineries are located within the boundaries of the AVA.
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Sierra Foothills AVA
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792
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Concept
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Fair Play
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Fair Play (AVA)
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The Fair Play AVA is an American Viticultural Area in El Dorado County, California, USA. It is entirely contained within the boundaries of the El Dorado AVA and the Sierra Foothills AVA. The boundaries of the Fair Play AVA include rolling hills at elevations between 2,000 feet (610 m) and 3,000 feet (914 m) above sea level, making it the California appellation with the highest average elevation. The most popular wine grape variety is Zinfandel, although varieties native to southern France and Italy are gaining in popularity.
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Fair Play AVA
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El Dorado (disambiguation)
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El Dorado (AVA)
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The El Dorado AVA is an American Viticultural Area located in El Dorado County, California, USA. Wine grape growers in the region produce Zinfandel, Cabernet Sauvignon, and Merlot and are beginning to plant the Rh?ne varietals. Located in the foothills of the Sierra Nevada mountains, vineyards are found at elevations between 1,200 feet (366 m) and 3,500 feet (1,067 m) above sea level and some of the best vineyards are planted above 2,000 feet (610 m) elevation. The region benefits from the cool breezes that come off the mountains and push hot air off the vines and down to the valley. The soils of the region are magma based with high levels of acidity.
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El Dorado AVA
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1095
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Fiddletown
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The Fiddletown AVA is an American Viticultural Area in Amador County, California, USA. The region was first settled in 1849, during the California Gold Rush. Settlers who stayed in the area eventually planted grape vines, which became abundant by the end of the nineteenth century. Most of the vineyards in the Fiddletown AVA are located in the south and west portion of the region, at elevations between 1,500 feet (457 m) and 2,500 feet (762 m) above sea level. About 20% of the wine produced in Amador County comes from Fiddletown AVA.
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Fiddletown AVA
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North Yuba
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North Yuba (AVA)
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Yuba
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The North Yuba AVA is an American Viticultural Area in Yuba County, California, USA. The appellation is located in the Sierra Nevada Mountains, and the soil is primarily volcanic, with dense plutonic rock. Renaissance Vineyard and Winery is the largest producer in the region, with 44 acres (18 ha) of terraced vineyards planted in Cabernet Sauvignon, Syrah, Grenache, Viognier, and Roussanne.
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North Yuba AVA
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1182
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Concept
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California Shenandoah Valley
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Shenandoah
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broaderTransitive
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The California Shenandoah Valley AVA is an American Viticultural Area that includes portions of Amador County and El Dorado County, California, USA. The region was first settled during the California Gold Rush in the nineteenth century, and settlers in the region began planting the first grapevines and producing the first wine soon thereafter. In the 1970s, Sutter Home Winery began bottling varietal Zinfandel wines made from Shenandoah Valley grapes, and in 1983 the region became a designated AVA. The most important grape varietal in the region is Zinfandel.
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lat
38.52999877929688
long
-120.8000030517578
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California Shenandoah Valley AVA
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799
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Alta Mesa
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The Alta Mesa AVA is an American Viticultural Area entirely located within the Lodi AVA in Sacramento County, California in the United States. The appellation's name is Spanish for "high table", a reference to the higher elevation of the land compared to the surrounding terrain.
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Alta Mesa AVA
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200
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Borden Ranch
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Borden
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The Borden Ranch AVA is an American Viticultural Area located in both Sacramento County and San Joaquin County, California. It is part of the larger Lodi AVA. Located in the east central portion of the Lodi area, Borden Ranch vineyards are located at altitudes between 73 feet (22 m) and 520 feet (158 m) above sea level. The northern edge of the AVA is defined by Laguna Creek and the southern edge is defined by Dry Creek, both of which flow out of the foothills of the Sierra Nevada Mountains into the San Joaquin Valley. The soils in Borden Ranch is alluvial with cobbles, clay pan, and clay loam. Red wine grape varietals are the most commercially important grapes in the area.
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lat
38.34999847412109
long
-121.0999984741211
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Borden Ranch AVA
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556
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Clements Hills (AVA)
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Clements Hills
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The Clements Hills AVA is an American Viticultural Area located in San Joaquin County, California. It is located in the southeast part of the larger Lodi AVA. The Mokelumne River flows through the wine region, which is composed of rolling hills between 90 feet (27 m) and 400 feet (122 m) in elevation. A variety of microclimates exist within the hills of the region. The soils in the area includes loams, clay loams, and clays. Below the alluvial top soil are areas of granite and volcanic soils.
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Clements Hills AVA
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944
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Cosumnes
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The Cosumnes River AVA is an American Viticultural Area located in both Sacramento County and San Joaquin County, California. Located mostly in Sacramento County, the region is part of the larger Lodi AVA and includes a portion of the lower Cosumnes River. Elevations in the AVA range from about 5 feet (2 m) to 48 feet (15 m) above sea level. At these low elevations, frequent fog keeps the Cosumnes River AVA cooler than other regions of Lodi.
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Cosumnes River AVA
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Clarksburg
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The Clarksburg AVA is an American Viticultural Area that spans three counties in California's Sacramento Valley. Located in portions of Sacramento County, Solano County, and Yolo County, the Clarksburg AVA includes 64,640 acres (26,159 ha) near the towns of Clarksburg. The growing region has dense clay and loam soils. Fog and cool breezes from San Francisco Bay keep the Clarksburg area cooler than nearby Sacramento. 90% of the grapes grown in the Clarksburg AVA are crushed in winery facilities located elsewhere in California, and relatively few wines are released with the Clarksburg AVA on their labels.
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Clarksburg AVA
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Merritt
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The Merritt Island AVA is an American Viticultural Area located in Yolo County, California. Part of the larger Clarksburg AVA, Merritt Island is a 5,000 acres (2,023 ha) island in the Sacramento River Delta. The island is surrounded by Elk Slough, Sutter Slough, and the Sacramento River. The island soil is a very fertile and rich loam. Cool breezes and fog arriving from the nearby San Francisco Bay create a cool maritime climate. Most grapes grown on Merritt Island are used in blends with grapes from other parts of the state.
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Merritt Island AVA
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Madeira wine
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Tinta Negra Mole is a red Portuguese wine grape commonly used in the production of Madeira. It is the most widely planted variety on the island of Madeira and is considered the industry's "workhorse grape". The grape produces very high yields of sweet, pale red wine.
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Tinta Negra Mole
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865
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Plum jerkum is a type of fruit wine produced from plums, similar in the manner to which cider (from apples) and perry (from pears) are made. The drink is native to areas of central England such as Warwickshire and the Cotswolds.
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Plum jerkum
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Three Hammers is a strong white cider made in Tiverton, Devon, by the Devon Cider Company. It is named after a small village near Tiverton. White cider is made from eating apples rather than from traditional cider apples. This produces a naturally very pale cider as it is the tannin in cider apples that gives cider its golden colour. The strength and cheapness of this and similar white ciders have made them subject to calls for higher taxation to reduce the potential for abuse. In 2006 a litre of Three Hammers could be bought for ?1.19, cheaper by volume than a bottle of Perrier water at 99p for 75 cl.
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Three Hammers
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Devon Cider Company is a company founded in 1999 in Devon, England, which produces alcohol cider. The company's brewery was previously based in Whitsbread, but in 2005 moved to a larger location in Tiverton which it purchased from brewer InBev. The company went into voluntary administration in 2007 and was restructured as a group of three companies: Devon Cider, Devon Cider Brands and Devon Commercial Property. The company produces cider under brands such as Devon Village, Superior Old Moors, Three Hammers and Ice White.
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Devon Cider Company
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Rough Old Wife is a cider produced in Kent, England .
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Rough Old Wife
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Healey's Cornish Cyder Farm is a traditional cyder producer and tourist attraction near Truro in Cornwall that brews and sells its own cyder, brandy and country fruit wine that it produces on site, this range includes Cornish Rattler cyder which is distributed by St Austell Brewery in addition to this they now produce Pear Rattler made by adding pear juice to the original Cornish Rattler, and Berry Rattler that adds further red berries to the flavour. The Three varieties are sold at 'Tricky Dickies' where it is consumed in copious quantities especially on the annual 2 January event. Healey's Cornish Cyder Farm also produces traditional scrumpy cyder available in medium dry and medium sweet varieties. Classic cyder which has an extra process, being matured in oak barrels and Reserve cyder which is matured in used oak whisky barrels. The story attached to the latter states that the farm decided to begin maturing selected cyder to create a stronger drink, procuring second hand barrels from the Jack Daniels Distillery. The delivered barrels needed to be cleaned to remove the whisky that had soaked into the wood and it was found that this could be achieved by soaking the barrels in their own cyder for several weeks. Upon completion of the soak the master taster decided to taste the cyder from the barrels and discovered, by chance, that they had created an excellent new whisky matured cyder. The farm also produces 27 different varieties of jams, marmalades, sauces, chutneys, a pickle and a mustard.
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Cornish Cyder Farm
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English ciders
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The Moss Cider Project is a voluntary initiative or local group, founded in 2010, by 29 year old Dan Hasler, a graphic designer, in the Moss Side area of Manchester. The purpose is to harvest, or 'scrump', unwanted fruit, from parks, or given by neighbours, in the Moss Side and surrounding areas, so that it can be mashed and made into cider. Hasler, who is a local project manager for the Manchester-based charity, Action for Sustainable Living (AfSL), got the idea from thinking about the prospective demolition of the Moss Side Stagecoach bus station, planned for March 2011, imagining how gardens and orchards, as well as houses, could be integrated into any redevelopment. On Saturday 25th September 2010, a group of neighbours & volunteers gathered to 'mash-up' locally 'scrumped' apples. Having made over 40 litres of apple juice, of which 35 is being turned into cider, the group are already planning the next crop, to be achieved with the help of grafting more fruit trees and, maybe, growing enough in future to sell at the Manchester Christmas markets. It is planned that leftover pulp will be donated as compost for local allotments. At the 'mash-up' event, Jo Wilkes, of AfSL, told BBC reporters, "... it is a fantastic scheme which is changing the perception of the area", and continued, "... I love living here and making the alleyways into community spaces and gardens is the sort of thing that we support, especially in Moss Side".
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The Moss Cider Project
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The Cider Museum is located in the Plaza del Pr?ncipe de Asturias in Nava, Asturias, Spain. Opened in 1996 by Prince Philip, it is a themed museum that showcases Asturian national drink, cider. The museum is a member of the Ethnographic Museums Network of Asturias. Interactive exhibits cover the entire process of cider creation, from growing apples, through pressing, fermenting, bottling, to consumption of this alcoholic beverage. There is an area devoted to sparkling cider. The museum also focuses on issues such as pollination and the development of apple trees. Summer and winter hours vary.
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43.35833358764648
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Cider Museum
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Camden tablets
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Cambden tablet
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Campden
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Campden tablet
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Camden tablet
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broaderTransitive
definition
Campden tablets are a sulfur-based product that is used primarily in wine, cider and beer making to kill certain bacteria and to inhibit the growth of most wild yeast: this product is also used to eliminate both free chlorine, and the more stable form, chloramine, from water solutions (i.e. , drinking water from municipal sources). Campden tablets allow the amateur brewer to easily measure small quantities of sodium metabisulfite, so it can be used to protect against wild yeast and bacteria without affecting flavour. Typical use is one crushed Campden tablet per gallon of must or wort. This dosage contributes 67 ppm sulfur dioxide to the wort but the level of active sulfur dioxide diminishes rapidly as it reacts with chlorine and chloramine, and with aldehydes (particularly in wine). Therefore, the concentration of free sulfur dioxide is greatly diminished by the time the beer or wine is consumed. However, when used only for the purpose of dechlorinating tap water before brewing, one tablet will effectively treat 20 gallons of water. Campden tablets are also used towards the end of the fermentation process to halt the ferment before all the available sugars are converted by the yeast, hence controlling the amount of residual sweetness in the final product. This balancing between sweet, dry and tart flavors is part of the artistry of wine and cider making. Campden tablets typically weigh 0.44 g each and 10 of these are equivalent to one level teaspoon of sodium metabisulfite. Other related substances are sodium/potassium sulfite/bisulfite. Further complicating the subject, each is also referred to interchangeably as --sulfites, and the 'bi' can be found as 'di'. In terms of usage, sodium thiosulfite is a closely related compound. The name Campden tablet comes from the town of Chipping Campden in Gloucestershire, England, where the original solution was developed in the 1920s by the Fruit and Vegetable Preserving Research Station - now Campden BRI. The idea was then taken up by the Boots Co. who developed the tablet. Campden tablets are also useful in decontamination and neutralization after exposure to tear gas. The molar mass (commonly called molecular weight or MW) of potassium metabisulfite is 222 grams per mole, while the molecular weight of sodium metabisulfite is 190 g/mol.
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Campden tablets
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Heurige
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Heurigen
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Heuriger is the name given to those Eastern-Austrian wine-taverns, where wine-growers serve the most recent year's wine and where patrons can experience Gem?tlichkeit. They need a special licence. Heurig means this year's (as an adjective) in Swiss German and Austrian German; thus, a Heuriger.
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Heuriger
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Strausse (Seasonal Inn)
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Strau?e
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Strausswirtschaft
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Strau?wirtschaft
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A Strausse or Strausswirtschaft (also Strau?e or Strau?wirtschaft) is a type of wine tavern in winegrowing areas of German-speaking countries that is only open during certain times of the year. Typically it is a pub run by winegrowers and winemakers themselves, in which they sell their own wine directly to the public. The food served needs to be simple, regional cold dishes. Other expressions like Besenwirtschaft and Besensch?nke ("broom pub"), R?dlewirtschaft ("cyclists' pub") as well as Hecken- or H?ckerwirtschaft are also common.
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Strausse
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Apple (wine)
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broaderTransitive
definition
Apfelwein is a German variant of cider. It is also regionally known as Ebbelwoi, ?ppler, St?ffsche, Apfelmost (apple must), Viez (from Latin vice, the second or substitute wine), and Saurer Most (sour must). It has an alcohol content of 5.5%?7% and a tart, sour taste. The name ?ppler, mainly propagated by large producers, is generally not used in restaurants or by smaller manufacturers who instead call the beverage Schoppen or Schoppe which refers to the measure of the glass.
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Apfelwein
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Bokbunjaju
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Bokbunja wine
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Bokbunjajoo
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Bokbunja-ju
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broaderTransitive
definition
Bokbunja ju is a Korean fruit wine made from wild and/or cultivated Korean black raspberries called bokbunja. It is produced in Gochang County, Jeollabuk-do, in Damyang, Jeollanam-do,http://chusungkoul. en. ecplaza. net/catalog. asp?DirectoryID=165171&CatalogID=805578 and in Jeju Island, South Korea. http://books. google. com/books?id=fJbrVabqEhMC&pg=PA122&dq=bokbunjahttp://www. agrafood. co. kr/contents/view. asp?category_code=0610&seq=518&page=2 It is made by fermenting berries with water. http://english. visitkorea. or. kr/enu/SH/SH_EN_7_3_2_4. jsphttp://www. flickr. com/photos/cristine/2300934379/sizes/l/ Some varieties also contain rice and jicho herb. http://eckorea. ecplaza. net/tradeleads/seller/5118033/jindo_bokbunja_hongju. html The wine is deep red in color and moderately sweet. It ranges between 15% and 19% alcohol by volume, depending on the brand. http://www. agrafood. co. kr/contents/view. asp?category_code=0610&seq=1095&page=1 It is believed to be healthful http://english. visitkorea. or. kr/enu/SH/SH_EN_7_3_2_4. jsp and to promote male sexual stamina. http://www. liebertonline. com/doi/abs/10.1089/jmf.2007.0070http://internationalboutiquewines. com/wines/bokbunja/bokbunja. htm It is often drunk on special occasions. http://www. agrafood. co. kr/contents/view. asp?category_code=0610&seq=1095&page=1http://english. visitkorea. or. kr/enu/SI/SI_EN_3_6. jsp?gotoPage=12&cid=599257 Since 2008, South Korean scientists have searched for ways to utilize bokbunja seeds, which are a by-product of bokbunja ju production. http://www3. interscience. wiley. com/journal/121372235/abstract?CRETRY=1&SRETRY=0
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Bokbunja ju
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Fruit wines
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Ice cider—also apple icewine or cidre de glace in French, sold as ice apple wine in the United States—is the cider equivalent of ice wine: a fermented beverage made from the frozen juice of apples. There are two main approaches to producing ice cider: cryoconcentration and cryoextraction. Cryoconcentration involves harvesting the fruits late in season and leaving them in fresh storage until late December, when they are pressed and the fresh juice is left to freeze naturally. In January, the concentrated juice begins the process of cold fermentation. Cryoextraction (not the same as the cryoextraction of wine) is similar to the traditional method used to produce ice wine: apples are left on the trees, at the mercy of the weather, until the end of January. They are picked when the temperature hovers around -8?C to -15?C, and then pressed and left to cold ferment for months.
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Ice cider
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Cider
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Applejack is a strong alcoholic beverage produced from apples, popular in the American colonial period and thought to originate from the French apple brandy Calvados. Applejack is made by concentrating hard cider, either by the traditional method of freeze distillation or by true evaporative distillation. The term applejack derives from jacking, a term for freeze distillation. From the fermented juice, with an alcohol content of less than 10%, the concentrated result contains 30-40% alcohol, is slightly sweet and usually tastes and smells of apples. Freeze distilling concentrates all of the alcohol by-products of fermentation including ethanol, methanol and fusel alcohols. Distillation by evaporation can separate these since they have different boiling points. Due to the higher cost and lower yield of alcohol produced from fruit fermentation, commercially produced applejack may be composed of apple brandy diluted with grain spirits until the drink reaches the desired alcohol content. In New Jersey, applejack was used as currency to pay road construction crews during the colonial period. A slang expression for the beverage was Jersey Lightning.
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Applejack (beverage)
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Arrop i talladetes
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Arope
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Arrop
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definition
Arrope is a form of grape concentrate typically produced in Spain. Often derrived from grape varieties such as Pedro Xim?nez, it is made by boiling unfermented grape juice until the volume is reduced by at least 50%, and its viscosity reduced to a syrup. The final product is a thick liquid with cooked caramel flavours, and its use is frequent as an additive for dark, sweet wines such as sweet styles of sherry, Malaga, and Marsala.
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Arrope
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Oenology
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A gyropalette is a piece of equipment used in the production of sparkling wine, such as Champagne, made by the traditional method, where the second fermentation takes place in the bottle. In order to remove the yeast sediment ("lees") left in the bottle after the fermentation, riddling (or in French remuage) is performed. At certain intervals, the bottle is twisted, shaken slightly and moved progressively to a vertical position with the cork pointing down. Traditionally, this used to take place manually over the course of several weeks, with wine cellar workers called remueurs performing the task on each individual bottle. A gyropalette performs the same task automatically on many bottles at the same time, and in a shorter period of time. The bottles are placed in a cage, and are moved in a way which emulates the action of a remueur by means of motors and automatic controls. The gyropalette was invented by two French vintners, Claude Cazals and Jacques Ducion, who filed for patent in 1968, but was first introduced in Spain in the mid-1970s with Cava-producer Codorn?u as the first big user. Most sparkling wines produced by the traditional method, including most Champagne, is now produced using gyropalettes. The manual method is still used for some high-end wines.
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Gyropalette
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Cold Duck is the name of a sparkling wine made in the United States.
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Cold Duck
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Soviet Champagne
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Sparkling 1917
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Soviet champagne
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broaderTransitive
definition
Sovetskoye Shampanskoye (????????? ??????????, 'Soviet Champagne') is a generic brand of sparkling wine produced in the Soviet Union and successor states. It was produced for many years as a state-run initiative. Typically the wine is made from a blend of Aligot? and Chardonnay grapes. After the Soviet Union dissolved, private corporations in Belarus, Russia, Moldova, and Ukraine purchased the rights to use "Soviet Champagne" as a brand name and began manufacturing once again. "Soviet Champagne" is still being produced today by those private companies, using the original generic title as a brand name.
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Sovetskoye Shampanskoye
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Ferrari (disambiguation)
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Ferrari Spumante is a brand of Italian sparkling wine, manufactured in Trento since 1902, by Cantine Ferrari, founded by Giulio Ferrari. The metodo Ferrari is essentially the same as le methode Champenoise, with the wine being aged for four to five years, though being Italian, the product cannot be called Champagne.
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Ferrari Spumante
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Roederer estate
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Roederer Estate, founded in 1982 by Jean-Claude Rouzaud, then president of the parent company Champagne Louis Roederer, is a well-known California winery. It produces estate-bottled sparkling wines from Mendocino County's cool, fog-shrouded Anderson Valley. As the California outpost of Champagne Louis Roederer, Roederer Estate winery builds upon a centuries-old tradition of fine winemaking; it is considered one of the top sparkling wineries in the United States. Roederer Estate's sparkling wines are produced using estate-grown grapes exclusively from the winery's own 580-acre (230 ha) vineyard and special oak-aged reserve wines are added to each blend. The winery produces four sparkling wines: the multi-vintage Roederer Estate Anderson Valley Brut, debuted in 1988, the Brut Ros? and Roederer Estate's vintage t?tes de cuv?e, L'Ermitage and L'Ermitage Ros?. All distribution for Roederer Estate is managed by the company Maisons Marques & Domaines.
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Roederer Estate
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Sparkling wines
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A champagne breakfast is a breakfast served with champagne or sparkling wine. It is a new concept in some countries and is not typical of the role of a breakfast. It may be part of any day or outing considered particularly luxurious or indulgent. The accompanying breakfast is sometimes of a similarly high standard and include rich foods such as salmon, caviar, chocolate or pastries, which would not ordinarily be eaten at breakfast or more courses. At fashionable restaurants the breakfast can cost ?4,000 or more. Instead of as a formal meal the breakfast can be given to the recipient in a basket or hamper.
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Champagne breakfast
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French 75
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broaderTransitive
definition
French 75 is a cocktail made from Gin, Champagne, lemon juice, and sugar. The drink was created in 1915 at the Paris landmark, Harry's New York Bar by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm howitzer artillery piece, also called a "75 Cocktail", or "Soixante Quinze" in French. The French 75 was popularized in America at the Stork Club. The drink's recipe was first recorded in The Savoy Cocktail Book in 1930. A later cocktail book The Fine Art of Mixing Drinks by David Embury claims that the French 75 is a Cognac based drink.
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French 75 (cocktail)
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Death in the Afternoon, also called the Hemingway or the Hemingway Champagne, is a cocktail made up of absinthe and Champagne invented by Ernest Hemingway. The cocktail shares a name with Hemingway's book Death in the Afternoon, and the recipe published in So Red the Nose, or Breath in the Afternoon, 1935 cocktail book with contributions from famous authors. Hemingway's original instructions were: "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly. " According to The Ultimate Bar Book, the drink was one of Hemingway's favourites, but it was not the only cocktail he invented. There was also the gin-based Death in the Gulf Stream. Death in the Afternoon is known for both its decadence and its high strength. There are a number of alternative ways to produce Death in the Afternoon. The absinthe can be added to the glass after the Champagne, as some brands of absinthe will float on the Champagne for a short time. Other alternatives have arisen because of the difficulty of acquiring absinthe; the absinthe can be replaced with Absente, an alternative to absinthe available where it is illegal, or a strong pastis, such as Pernod. Variants which use an alternative to absinthe are sometimes given a different name, but are also sometimes still referred to as Death in the Afternoon. Some recipe directs the person making the cocktail to use ingredients in addition to the Champagne and absinthe; Valerie Mellma recommends that a sugar cube and several dashes of bitters are added to the glass prior to the main ingredients, while Simon Difford recommends shaking the absinthe with sugar, water, lemon juice and ice, before straining the drink into the glass and adding the Champagne. He further directs that a single rose petal should be floated on the surface as garnish. He gave the cocktail 3 out of 5, and said that, while the taste of the absinthe dominated, there were also "hints of citrus and biscuity champagne". The cocktail is milky in appearance, which it takes from the absinthe (or substitute), and bubbly, which it takes from the Champagne. However, after the first drink, it becomes significantly less bubbly. Harold McGee, dining and wine writer for The New York Times, said that it "seemed a waste of effervescence".
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Death in the Afternoon (cocktail)
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Concept
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Kir Royal is the same as Kir except it's made with champagne instead of white wine.
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Kir Royal (cocktail)
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1013
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Bucks Fizz (cocktail)
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Buck's fizz (cocktail)
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Bucks fizz (cocktail)
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broaderTransitive
definition
The Buck's Fizz is an alcoholic drink made with orange juice and champagne. Some older recipes list grenadine as an additional ingredient, although the International Bartenders Association recipe does not include it.
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Buck's Fizz (cocktail)
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Concept
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Hibiscus (cocktail)
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Lilosa
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Mimosa (disambiguation)
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Mimosa (Cocktail)
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broaderTransitive
definition
A Mimosa is a cocktail-like drink composed of one part champagne and one part thoroughly chilled orange juice. It is traditionally served in a tall champagne flute with a morning brunch as hair of the dog or to guests at weddings. A Buck's Fizz is a similar cocktail, albeit with a 2:1 ratio of orange juice to champagne.
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Mimosa (cocktail)
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Cocktails with champagne
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Champagne (wine)
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definition
Armand de Brignac is the name of a Champagne brand produced by Champagne Cattier, and sold in opaque metallic bottles. The brand's first bottling, Armand de Brignac Brut Gold, is identifiable by its distinctive gold bottle with pewter Ace of Spades labels. The brand is owned by New York City-based Sovereign Brands in partnership with Cattier, and was introduced in late 2006. Armand de Brignac's Champagnes are marketed as flagship cuv?es in selected markets. They are produced in a multi-vintage style (like Krug's Grande Cuv?e) as opposed to the vintage prestige cuv?es of some other Champagne houses. Like much Champagne, the Brut Gold cuv?e is a blend of the grape varieties Pinot noir, Pinot meunier and Chardonnay, making use of only Premier Cru and Grand Cru-rated grapes. Two other cuv?es, a Ros? and a Blanc de Blancs (100% Chardonnay) were released in 2008.
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Armand de Brignac
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Cattier Champagne
  and
Cattier (champagne)
broader
broaderTransitive
definition
Cattier (or Champagne Cattier) is a family-owned champagne house situated in the village Chigny-les-Roses in the Montagne de Reims part of Champagne, France. The Cattier Family have been vineyard owners since 1763, and started to produce champagnes under their own name in 1918. Cattier owns 20 hectares of vineyards, which are mainly classified as Premier Cru on the village-based Champagne classification scale Autre Cru — Premier Cru — Grand Cru. In 2006, Cattier's sales exceeded one million bottles for the first time. Cattier produces a number of champagnes ranging in varietal composition from 100% Chardonnay to 75% dark-skinned pinots and 25% Chardonnay. Cattier is also noted for producing several champagnes in spectacular bottles, such as a blue glass bottle with a pewter label, a red glass bottle (under the designation "Red Kiss"), a gold-plated bottle designed by Pascal Morabito (under the designation Brut S?same Mill?sim?e), and a transparent bottle (under the designation Brut Quartz 1er Cru). The content of the spectacular bottles is in some cases Cattier's standard champagne, and in other cases a limited special cuv?e. Sometimes a metal-thread presentation case, in some made of golden-coloured thread in arabesque design, is included with the bottles.
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Cattier
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327
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Concept
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Saint-P?ray (AOC)
,
Saint-P?ray Mousseaux AOC
,
Saint-Peray Mousseux
,
Saint-Peray AOC
,
Saint P?ray Mousseaux AOC
,
Saint-P?ray Mousseux
,
Saint-P?ray Mousseux AOC
,
Saint-Peray Mousseaux AOC
,
Saint P?ray AOC
,
Saint Peray Mousseaux AOC
  and
St. Peray AOC
broader
broaderTransitive
definition
Saint-P?ray is a French wine Appellation d'Origine Contr?l?e (AOC) in the northern Rh?ne wine region of France. Located in the southernmost part of Northern Rh?ne, the appellation is very small and not widely known. The production is mainly white sparkling wine, somewhat like Champagne. However, some still wine is also made. All Saint-P?ray wine is white.
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Saint-P?ray AOC
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1109
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Concept
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Geographical indications
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Geographic indication
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Geographical Indications
,
Appellation of origin
,
Geographical indications law
,
GI wine
,
GI
,
Appellation of Origin
,
GI tag
  and
Geographical Indication
broader
broaderTransitive
definition
A geographical indication (GI) is a name or sign used on certain products which corresponds to a specific geographical location or origin (e.g. a town, region, or country). The use of a GI may act as a certification that the product possesses certain qualities, is made according to traditional methods, or enjoys a certain reputation, due to its geographical origin.
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Geographical indication
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314
a
Concept
broader
broaderTransitive
definition
A growing region is an area suited by climate and soil conditions to the cultivation of a certain type of crop or plant group. Most crops are cultivated not in one place only, but in several distinct regions in diverse parts of the world. Cultivation in these areas may be enabled by a large-scale regional climate, or by a unique microclimate. Growing regions, because of the need for climate consistency, are usually oriented along a general latitude, and in the United States these are often called "belts". The growing region of a traditional staple crop often has a strong cultural cohesiveness.
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Growing region
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831
a
Concept
altLabel
Buckfast Wine
,
Buckfest Tonic wine
  and
Buckfast
broader
broaderTransitive
definition
Buckfast Tonic Wine, commonly known as Buckfast or Buckie, is a fortified wine licensed by Buckfast Abbey in Devon, south west England. It is distributed by J. Chandler & Company.
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Buckfast Tonic Wine
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1111
a
Concept
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broaderTransitive
definition
QC tonic wine is a brand of low-end fortified wine sold in the United Kingdom.
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QC tonic wine
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Fortified wine
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definition
Vermouth is a fortified wine flavored with various dry ingredients. The modern versions of the beverage were first produced around the late 18th and early 19th centuries in Italy and France. Vermouth was consumed as a medicinal libation until the latter 19th century when it became an important ingredient in many of the first, classic cocktails, such as the martini. Grape wine is used as the base ingredient for vermouth. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, which is then bottled and sold. Two main types of vermouth, sweet and dry, are produced, and it comes in various colors, but primarily pale or red. In addition to being consumed as a drink or cocktail ingredient, vermouth is sometimes used as a substitute for white wine in cooking. French and Italian companies produce most of the vermouth consumed throughout the world.
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Vermouth
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1122
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Concept
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Cotes de Ventoux AOC
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Ventoux
,
Cotes de Ventoux
,
C?tes du Ventoux
,
Cotes du Ventoux AOC
,
Cotes du Ventoux
  and
C?tes de Ventoux AOC
broader
broaderTransitive
definition
Ventoux AOC (formerly C?tes du Ventoux AOC) is a wine-growing AOC in the southeastern region of the Rh?ne wine region of France, where the wines are produced in 51 communes of the Vaucluse d?partement along the lower slopes of the Ventoux mountain, the northernmost peak of the Luberon range. The neighbouring appellation of C?tes du Luberon AOC stretches along its southern border and is separated from it by the Calavon river. The three main areas of the region, the Malauc?ne basin, the foothills of the Mont Ventoux to the east of Carpentras and to the north of Cavaillon are less ravaged by the Mistral due to some shelter afforded by the Ventoux-Vaucluse-Luberon mountain range. Archeological discoveries of wine making equipment have dated that wine has been produced in the area at least since around 30 AD.
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C?tes du Ventoux AOC
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31
a
Concept
altLabel
Cotes du Luberon AOC
  and
Cotes de Luberon AOC
broader
broaderTransitive
definition
C?tes du Luberon is a French wine-growing AOC in the southeastern extreme of the Rh?ne wine region of France, where the wines are produced in 36 communes of the Vaucluse d?partement. The neighbouring appellation of C?tes de Ventoux AOC stretches along its northern border and is separated by the Calavon river. The southern limit of the region is marked by the Durance river.
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C?tes du Luberon AOC
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186
a
Concept
altLabel
Domaine du vieux lazaret
broader
broaderTransitive
definition
Domaine du Vieux Lazaret is a vineyard spanning over 250 acres (1.0 km) in the Rh?ne Valley in southern France. It was originally the site of a Lazarist hospice in the eighteenth century.
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Domaine du Vieux Lazaret
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875
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Concept
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Cotes de Vivarais AOC
,
C?tes du Vivarais VDQS
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Cotes du Vivarais AOC
  and
C?tes du Vivarais
broader
broaderTransitive
definition
C?tes du Vivarais is a wine-growing AOC in the northwestern extreme of the southern Rh?ne wine region of France. The wines are produced in 9 communes of the Ard?che department, and in 5 communes of the department of the Gard. The region is bisected by the deep Gorges of the Ard?che and is shares the same latitudes as the Coteaux de Tricastin AOC on the left bank of the Rh?ne. The wine became a VDQS in 1962 and was awarded the Appellation d'Origine Contr?l?e in 1999.
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C?tes du Vivarais AOC
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650
a
Concept
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Grignan-Les Adhemar
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Coteaux de Tricastin
,
Coteaux du tricastin aoc
,
Coteaux de tricastin aoc
,
Coteaux du Tricastin
  and
Coteaux de Tricastin AOC
broader
broaderTransitive
definition
Coteaux du Tricastin AOC is the northernmost wine-growing AOC in the southern area of the Rh?ne wine region of France. The wines are produced in 21 communes in the department of Dr?me on the east bank of the Rh?ne River in a triangle bounded by Saint-Paul-Trois-Ch?teaux, Mont?limar, and Grignan; opposite the C?tes du Vivarais AOC on the right bank. the vineyards straddle both the true Mediterranean and the continental climatic regions where in this part of France the transition is rapid, winter snow being frequent in Mont?limar but rare some 20 - 30 kilometres further south. In this transitional area between the northern and southern Rh?ne wine regions that constitutes the northern limit of the Provence, the climate in Baume-le-Transit and St Paul are more typically Mediterranean climate than the slightly cooler areas dominated by the Lance mountain. According to archeological finds, particularly the remains of the largest Roman wine villa in Donz?re dating from the 1st century BC, wine has been produced in the region since the antiquity. Tricastin wines were mentioned in the writings of the Marquise de Sevign? in the 16th century. The wines were accorded an AOVDQS on 19 March 1964, and were awarded their AOC on 27 July 1973.
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Coteaux du Tricastin AOC
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Rh?ne wine AOCs
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definition
Ch?teauneuf-du-Pape is a French wine Appellation d'origine contr?l?e (AOC) located around the village of Ch?teauneuf-du-Pape in the Rh?ne wine region in southeastern France. It is the most renowned appellation of the southern part of the Rh?ne Valley. Vineyards are located around Ch?teauneuf-du-Pape and in the neighboring villages B?darrides, Courth?zon and Sorgues between Avignon and Orange and covers slightly more than 3,200 hectares or 7,900 acres (32 km). Over 110,000 hectolitres of wine a year are produced here. More wine is made in this one area of southern Rh?ne than in the entirety of the northern Rh?ne region.
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Ch?teauneuf-du-Pape AOC
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1070
a
Concept
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Quincy wine
  and
Quincy (AOC)
broader
broaderTransitive
definition
Quincy is an Appellation d'origine contr?l?e (AOC) in the Loire Valley wine region of France which produces dry white wine. It grows in two communes: Quincy and Brinay in the department of Cher.
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Quincy AOC
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430
a
Concept
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P?charmant (AOC)
,
P?charmant AOC
  and
Pecharmant
broader
broaderTransitive
definition
P?charmant is a wine appellation for certain wines produced in the hills to the North-East of the market town of Bergerac, France. With a surface area of 400 hectares the communes of Bergerac, Creysse and Lembras produce nearly 15 000 hectolitres of the red wine. P?charmant is the best known of the Dordogne region wines and has been classified AOC since 1936. The identification "P?charmant" dates from 1946 and new AOC since March 13, 1992.
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P?charmant
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South West France AOCs
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684
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Concept
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Saint-Pourcain VDQS
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Saint-Pour?ain VDQS
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Saint-Pourcain AOC
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Saint-Pour?ain (wine)
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Saint-Pour?ain
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Vins de Saint-Pour?ain sur Sioule
,
Saint-Pour?ain wine
  and
St. Pourcain AOC
broader
broaderTransitive
definition
Saint-Pour?ain is an Appellation d'origine contr?l?e (AOC) for wine located around Saint-Pour?ain-sur-Sioule in the Auvergne region of France. It can alternatively be considered as an upstream satellite of the Loire wine region or as a tiny wine region in its own right. White, ros? and red wines are produced on vineyards covering 600 hectares (1,500 acres) in 19 communes of Auvergne.
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Saint-Pour?ain AOC
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French wine AOCs
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Roussillon wine AOCs
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broaderTransitive
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  and
definition
Rivesaltes is an Appellation d'Origine Contr?l?e for fortified wines made in the Languedoc-Roussillon wine region of France. They are similar to Muscat de Rivesaltes AOC wines, except the grape varieties are not restricted to Muscat. The wines are red or white, and made from Muscat, Grenache Noir, Grenache Blanc, Grenache Gris, Macabeu and (rarely) Malvoisie grapes.
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Rivesaltes AOC
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624
a
Concept
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broaderTransitive
definition
Terrasses du Larzac is an Appellation d?origine contr?l?e (AOC) within the C?teaux du Languedoc in Southern France (French Occitania) created in 2005 for red wines made from Syrah, Grenache and Mourv?dre grapes, with the acceptable additions of Cinsaut and Carignan, and grown in some of the highest vineyards of the C?teaux du Languedoc on the slopes of the Cevennes. The appellation includes St-Saturnin (cited by Jancis Robinson as, "one of the more exciting of the named crus within the C?teaux du Languedoc appellation including parts of St-Guiraud, Jonqui?res, and Arboras", and Montpeyroux . The Terrasses du Larzac region encompasses the villages of Aniane and Jonqui?res, H?rault - respective homes of Mas de Daumas Gassac and Mas Jullien and site of the renaissance in Languedoc wine. One of France?s most recent appellations it overlaps in parts with that of Roquefort, France?s oldest and the world?s first appellation in the villages of P?gairolles-de-l'Escalette and Octon. Here the grazing of Lacaune, Manech, and Basco-B?arnaise for the production of Roquefort occurs alongside the growing of Grenache, Syrah, and Mouvedre for Terrasses du Larzac wine.
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Terrasses du Larzac
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Languedoc-Roussillon wine AOCs
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broaderTransitive
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definition
Muscat de Rivesaltes is an Appellation d'Origine Contr?l?e (AOC) for fortified wines (of the type vin doux naturel) made in the Roussillon wine region of France. They are similar to Rivesaltes AOC wines, except for the grape varieties used. The wines are white, and made from Muscat d'Alexandrie and Muscat ? Petits Grains grapes, usually in equal quantities, although the appellation rules allow these varieties to be used in any proportion. The alcohol content must be at least 15 per cent by volume, the potential alcohol content at least 21.5 per cent, and the sugar content of the finished wine at least 100 grams per liter. The AOC was created in 1956. The wine is usually served as an aperitif but in Rivesaltes ville and the surrounding area is commonly drunk by the glass in bars and cafes. A popular local starter is foie gras served with a glass of Muscat de Rivesaltes.
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42.76972198486328
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2.874722242355347
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Muscat de Rivesaltes AOC
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1024
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Concept
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Carso (wine)
definition
Carso is an Italian wine-producing zone located in the provinces Trieste and Gorizia in the Friuli-Venezia Giulia region, on the border with Slovenia. It is classified as a Denominazione di Origine Controllata (DOC) and produces both red and white wine. It takes its name from the Carso plateau.
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Carso DOC
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1067
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Concept
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Reuilly (AOC)
broader
broaderTransitive
definition
Reuilly is an Appellation d'origine contr?l?e (AOC) in the Loire Valley wine region of France, which takes its name from the Reuilly commune in the department of Indre, situated in the centre of France.
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Reuilly AOC
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1164
a
Concept
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Jasnieres
  and
Jasni?res AOC
broader
broaderTransitive
definition
Jasni?res is an Appellation d'Origine Contr?l?e (AOC) for white wine from the Loire Valley region of France.
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Jasni?res
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Loire AOCs
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Touraine-Amboise is an Appellation d'Origine Contr?l?e (AOC) for in the Loire Valley wine region in France. It is situated within the wider Touraine AOC wine appellation. It is produced by ten communes bordering both sides of the River Loire. To their west lies the town of Amboise with its famous royal ch?teau. Since its separation from the Touraine AOC in 1954, it has constituted an AOC in its own right. Annual production stands at 9,000 hectolitres of wine, spread between red, ros?, and still white wines. Effervescent wines are also produced within this AOC's boundaries, but they are not entitled to use the Touraine-Amboise appellation, belonging instead to the Touraine appellation.
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Touraine-Amboise
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985
a
Concept
altLabel
Montefalco Sagrantino secco
  and
Sagrantino di Montefalco secco DOCG
definition
Sagrantino di Montefalco are Italian wines made with 100% Sagrantino grapes in the Province of Perugia, although not necessarily in the comune of Montefalco. The wines include Montefalco Sagrantino secco, a dry DOCG red wine and Montefalco Sagrantino passito, a sweet DOCG red wine.
exactMatch
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Sagrantino di Montefalco
related
1063
a
Concept
definition
Montefalco is a town and comune in the central part of the Italian province of Perugia, on an outcrop of the Colli Martani above the flood plain of the Clitunno river, 7 km (4 mi) SE of Bevagna, 11 km (7 mi) SW of Foligno, and 9 km (5.5 mi) NW of Trevi.
exactMatch
lat
42.88333511352539
long
12.64999961853027
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Montefalco
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507
a
Concept
altLabel
Graves de Vayres (AOC)
  and
Graves de Vayres AOC
broader
broaderTransitive
definition
Graves de Vayres is an Appellation d'Origine Contr?l?e (AOC) for red and white wines in the Bordeaux wine region of France. It covers 700 hectares (1,700 acres) across the Vayres and Arveyres communes and is located within the Entre-Deux-Mers subregion of Bordeaux.
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Graves de Vayres
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52
a
Concept
broader
broaderTransitive
definition
Lalande-de-Pomerol is an Appellation d'Origine Contr?l?e (AOC) for red wine situated in the Bordeaux wine region. The appellation is located on the right bank of the Garonne and Dordogne rivers, just north of the appellation of Pomerol, across the meandering Barbanne stream. The two main villages of the appellation are Lalande-de-Pomerol and N?ac.
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page
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Lalande-de-Pomerol AOC
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808
a
Concept
altLabel
C?tes de Blaye
broader
broaderTransitive
definition
Blaye is an Appellation d'Origine Contr?l?e (AOC) for wine in the Bordeaux region. It is located on the right bank of the River Gironde. Together with its neighbors C?tes-de-Blaye and Premi?res-C?tes-de-Blaye, which together consist of 5,000 hectares (12,000 acres), it encircles the C?tes de Bourg appellation. These appellations together make up the Bourg and Blaye subregion of Bordeaux. The area has different types of soils, such as chalky, sandy, and chalky-clay. The red wines are powerful and fruity, and go well with red meats or cheeses. The white wines are dry and aromatic.
exactMatch
page
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Blaye AOC
related
1194
a
Concept
altLabel
C?tes-de-Bourg AOC
,
Cotes-de-Bourg
,
C?tes de Bourg AOC
,
Cotes de Bourg
  and
C?tes-de-Bourg
broader
broaderTransitive
definition
C?tes de Bourg is an Appellation d'origine contr?l?e (AOC) for Bordeaux wine situated around the small town of Bourg-sur-Gironde near Bordeaux, France. The first vineyards in the area were founded by the Romans. In the Middle Ages, Bourg was a major port for wine and the vineyards developed at the same tempo as the estuary traffic. The C?tes de Bourg appellation, in the north of the patchwork of Bordeaux wines, took its first steps on the east bank of the Gironde. At the time, the inhabitants of Bourg were fishermen, sailors or winemakers and the latter benefited from the perfect combination of a commercially minded town and a soil made for the vine.
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page
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C?tes de Bourg
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291
a
Concept
altLabel
Maranges AOC
,
Les Maranges
,
Les Maranges (AOC)
  and
Maranges Premier Cru
broader
broaderTransitive
definition
Maranges wine is produced in the communes of Cheilly-l?s-Maranges, Dezize-l?s-Maranges and Sampigny-l?s-Maranges in C?te de Beaune of Burgundy. The Appellation d'origine contr?l?e (AOC) Maranges may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. The production consists of around 95% red wine and 5% white wine. There are no Grand Cru vineyards within the Maranges AOC. In 2008, there was 170.82 hectares (422.1 acres) of vineyard surface in production for Maranges wine at village and Premier Cru level, and 7,449 hectoliter of wine was produced, of which 7,073 hectoliter red wine and 376 hectoliter white wine. The total amount produced corresponds to almost 1 million bottles, of which over 900.000 bottles of red wine and around 50.000 bottles of white wine. For white wines, the AOC regulations allow both Chardonnay and Pinot Blanc to be used, but most wines are 100% Chardonnay. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this not very often practiced. The allowed base yield is 40 hectoliter per hectare of red wine and 45 hectoliter per hectare for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine.
exactMatch
page
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Maranges wine
related
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1183
a
Concept
altLabel
Santenay (AOC)
,
Santenay AOC
  and
Santenay Premier Cru
broader
broaderTransitive
definition
Santenay wine is produced in the communes of Santenay and Remigny in C?te de Beaune of Burgundy. The Appellation d'origine contr?l?e (AOC) Santenay may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. The production consists of almost 85% red wine, and a little over 15% of white wine. There are no Grand Cru vineyards within the Santenay AOC. In 2008, there was 329.31 hectares (813.7 acres) of vineyard surface in production for Santenay wine at village and Premier Cru level, and 14,040 hectoliter of wine was produced, of which 11,719 hectoliter red wine and 2,321 hectoliter white wine. Some 283.43 hectares (700.4 acres) of this area was used for the red wines in 2007. The total amount produced corresponds to almost 1.9 million bottles, of which over 1.5 million bottles of red wine and just over 300,000 bottles of white wine. For white wines, the AOC regulations allow both Chardonnay and Pinot Blanc to be used, but most wines are 100% Chardonnay. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this not very often practiced. The allowed base yield is 40 hectoliter per hectare of red wine and 45 hectoliter per hectare for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine.
exactMatch
page
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Santenay wine
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346
a
Concept
altLabel
The Great Led Zeppelin Wine Tasting
broader
broaderTransitive
definition
The Great Led Zeppelin Wine Pairing is a series of ?wine and music pairings,? created by noted restaurateur and viticulturist Joe Bastianich and writer-musician Mike Edison, along with writer and wine expert David Lynch. Bastianich and Lynch are both recipients of the James Beard Award. The idea was formed when Bastianich and Edison were pondering how to pair the songs of Led Zeppelin with various wines. "Our passion for wine is only rivaled by our passion for Zeppelin,? said Bastianich, and encouraged attendees to "taste with their ears and listen with their mouths. " Edison, in an interview with publishing blog Galley Cat, said, "Either you see this as a hyper-intellectual exercise in promoting the lexicon of oenology as a valid critical system while simultaneously subverting it and subjecting it to ridicule?or you think it is just some dudes who want to drink some really good wine and listen to Led Zeppelin. No matter what, it is still going be the best salon since Dorothy Parker made that crack about horticulture. ?
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The Great Led Zeppelin Wine Pairing
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322
a
Concept
altLabel
John Cleese: Wine for the Confused
,
Wine for the confused
  and
Wine for the Confused (film)
broader
broaderTransitive
definition
Wine for the Confused is a documentary hosted by John Cleese. It is a light-hearted introduction to wine for novices. Cleese guides viewers through the basics of wine types and grape varieties, wine making, wine tasting and terminology, buying and storing wines, through direct narrative and interviews with wine makers and wine sellers. The film duration is 92 minutes and includes visits to wineries in California. The film concludes with a large group conducting a blind wine tasting. One of the tasting results was the fact that most tasters could not distinguish between red wine and white wine. Another was that most tasters rated an inexpensive wine equal in taste to an expensive prestige wine, and both of these out scored the rest of the mid-priced and high-priced wines in the blind test.
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page
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Wine for the Confused
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Wine tasting
source
broaderTransitive
definition
Originally founded in 1703 as the Ordre de la Boisson (Order of the Drink), and resurrected under its current name in 1934, the Confr?rie des Chevaliers du Tastevin (translatable as Brotherhood of Knights of Wine-Tasting Cups) is an exclusive club of Burgundy wine enthusiasts. It is headquartered in the twelfth-century Ch?teau du Clos de Vougeot in the C?te d'Or region of France. It maintains chapters (called Sous-Commanderies) worldwide, but because of its Gallic origins its name and many of its ceremonial titles are always rendered in French. The Confr?rie is governed by a Grand Conseil of Chevaliers. Its president is called the Grand Ma?tre and its secretary is called the Grand Connetable. In the U.S. the organization delegates authority to a Grand Pilier, who is assisted by a Grand Connetable. Candidates for membership are approved by the Grand Pilier or Grand Connetable, and are confirmed by the Grand Conseil. Members are hierarchically ranked (in descending order) as Grand Officiers, Officiers Commandeurs, Commandeurs, and Chevaliers. The Confr?rie counts among its membership businessmen, luminaries, and celebrities, including national and military leaders, diplomats, executives, scholars, athletes, musicians, and artists. During initiation ceremonies, members wear ornate robes that are duplicates of those worn by doctors of theology in sixteenth-century France. The primary goals of the organization are "To hold in high regard and encourage the use of the products of Burgundy, particularly her great wines and her regional cuisine. To maintain and revive the festivities, customs and traditions of Burgundian folklore," and "To encourage people from all over the world to visit Burgundy. " The organization's activities are generally scheduled around elaborate chapter dinners and other culinary events, at which Burgundy wines are served (although sometimes other types of French wines are sampled). At these events it is customary for members to comment in detail about the history and characteristics of each wine or dish that is served, in order to promote "viticultural and gastronomic education. " The most important annual event of the Confr?rie is the tasting of Burgundy wines at the Chateau du Clos de Vougeot, where those deemed superior by a jury of tasters are awarded the title of "Tastevinage."
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page
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Confr?rie des Chevaliers du Tastevin
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1019
a
Concept
altLabel
Frascati (wine)
definition
Frascati is an Italian white wine from the region of Frascati. Frascati is made from Trebbiano, Greco and Malvasia grapes and has Denominazione di Origine Controllata (DOC) status.
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Frascati DOC
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1145
a
Concept
altLabel
Montecarlo (DOC)
,
Montecarlo bianco
  and
Montecarlo (wine)
definition
Montecarlo is a wine region (DOC) in Italy. The vineyards surround the small town of Montecarlo which is located in Tuscany, close to Lucca and Pisa. Montecarlo wines are unusual for the region in that they are commonly made from the S?millon, Sauvignon Blanc and Pinot Bianco grape varietals. This is unusual as most Tuscan white wines are made from Trebbiano and Malvasia grapes. Wines from the region are often called the best Tuscan whites.
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Montecarlo DOC
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754
a
Concept
altLabel
Castellani
definition
Founded in 1903, Castellani Spa is a family-run Italian wine company headquartered in Pontedera,Italy near Pisa. Castellani produces wine from five main Tuscan estates and is distributed in 42 countries.
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Castellani (wine)
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160
a
Concept
altLabel
Niagara
broader
broaderTransitive
definition
The Niagara Escarpment AVA is an American Viticultural Area in the New York state portion of the Niagara Escarpment. The area was officially recognized as an AVA on October 11, 2005, by ruling of the United States Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau. The oldest winery in the region dates to the 19th century (no longer in business), but the region's growth began in the late 1990s with the opening of the first winery. There are now 12 wineries making up the Niagara Wine Trail. This wine region is less developed with more open spaces than the 70 or so Niagara Peninsula wineries on the Canadian side of the Niagara River, but shares the same terroir. Wines range from traditional varietals such as Merlot, Cabernets, Chardonnays and Rieslings to fruit wines.
exactMatch
page
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Niagara Escarpment AVA
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167
a
Concept
altLabel
Monticello (disambiguation)
  and
Monticello (AVA)
broader
broaderTransitive
definition
The Monticello AVA is an American Viticultural Area located in the central Piedmont region of the Commonwealth of Virginia. It is named for Monticello, the historic home of Thomas Jefferson, located near the center of the area. The Monticello AVA includes most of the counties of Albemarle, Greene, Orange, and Nelson. The area is nestled along the eastern slopes of the Blue Ridge Mountains and encompasses the small ridge known as the Southwest Mountains. There are approximately 30 varieties of grapes grown in the Monticello AVA. However, the most notable grapes grown in the area include Cabernet Franc, Chardonnay and Viognier. As the area matures, other varieties may be found that perform better for the terroir.
exactMatch
lat
38
long
-78.41666412353516
page
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prefLabel
Monticello AVA
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Appellations
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broaderTransitive
,
  and
definition
Tokaji is the name of the wines from the region of Tokaj-Hegyalja in Hungary and Slovakia. The name Tokaji (which is of Protected Designation of Origin) is used for labeling wines from this wine district. This region is noted for its sweet wines made from grapes affected by noble rot, a style of wine which has a long history in this region. Tokaj is mentioned in the national anthem of Hungary. Since 2007, only authorised wine producers from the Hungarian wine region of Tokaj-Hegyalja are permitted to use the Tokaj brand name. The Slovak wine region of Tokaj may use the Tokajsk?/-?/-? label ("of Tokaj" in Slovak) if they apply the Hungarian quality control regulation. This area used to be part of the greater Tokaj-Hegyalja region within the Kingdom of Hungary, but was separated from the Hungarian state after the Treaty of Trianon.
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Tokaji
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1187
a
Concept
broader
broaderTransitive
definition
The Delbeck Champagne house was established in 1832 by F?lix-D?sir? Delbeck in Reims.
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Delbeck
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58
a
Concept
altLabel
Mumm
  and
G.H. Mumm
broader
broaderTransitive
definition
G. H. Mumm & Cie, situated in Reims in northern France, is one of the largest Champagne producers worldwide.
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G. H. Mumm
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921
a
Concept
broader
broaderTransitive
definition
Billecart-Salmon is a medium-sized champagne house in Mareuil-sur-Ay, France. Founded in 1818 with the marriage of Nicolas Fran?ois Billecart and Elisabeth Salmon, it is one of the few to remain family owned. The Cuvee Nicolas-Francois Billecart 1959 won first place in the Champagne of the Millennium 1999, out of 150 of the finest 20th century champagnes. A magnum of the winning champagne later sold for ?3,300. Billecart-Salmon champagnes have also been reviewed favourably by wine writer, Jancis Robinson.
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Billecart-Salmon
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Bordeaux AOCs
source
definition
M?doc is an AOC for wine in the Bordeaux wine region of southwestern France, on the Left Bank of the Gironde estuary that covers the northern section of the viticultural strip along the M?doc peninsula. The zone is sometimes called Bas-M?doc, though this term is not permitted on any label. With few exceptions there is produced only red wine, and no white wine has the right to be called M?doc. The term M?doc is often used in a geographical sense to refer to the whole Left Bank region, and as defined by the original Institut National des Appellations d'Origine (INAO) decree of November 14, 1936, the appellation may be applied to all wine produced in the prescribed zone in the peninsula, but this is rare practice by estates within M?doc's sub-appellations as it carries lesser perceived prestige. Effectively it covers the northern third of the M?doc peninsula, defined by a border that runs from Saint-Yzans and Saint-Germain-d'Esteuil (at the northern edges of Haut-M?doc AOC and Saint-Est?phe AOC) in the south, to Soulac-sur-Mer in the north, although viticultural activity ends near Vensac. In all sixteen wine-producing communes are exclusive to M?doc, and B?gadan, Saint-Christoly, Ordonnac, Saint-Yzans and Saint-Germain-d'Esteuil have historically enjoyed a reputation level to communes of the northern Haut-M?doc. Predominantly an area of cooperatives today, none of the estates were included in the Bordeaux Wine Official Classification of 1855, although several have been included in the (eventually discontinued) classification Cru Bourgeois.
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M?doc AOC
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464
a
Concept
altLabel
Vaulorent
,
Cote de pres girots
,
Vaudevey
,
Cote de cuissy
,
S?chet
,
Talvat
,
Les Lys
,
Vauligneau
,
Grands crus of Chablis
,
Vaugiraut
,
Crus of Chablis
,
Cote de brechain
,
Fourchaume
,
C?te de Vaubarousse
,
Beauroy
,
Ronciere
,
Beugnons
,
Berdiot
,
Melinots
,
Cote de savant
,
Vosgros
,
Chablis Grand cru vineyards
,
C?te de Fontenay
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C?te de Br?chain
,
C?te de Pr?s Girots
,
Vaillons
,
Epinottes
,
Girots
,
Les Beauregards
,
Mont de Miieu
,
List of Chablis Premier Crus
,
Beauregards
,
Cuissy
,
List of Grand Cru Chablis
,
Vaubarousse
,
Troesme
,
Foret
,
Premier Cru Chablis
,
Sechet
,
Cote de lechet
,
Mont de Milieu
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Chapelot
,
Montmains
,
C?te de Cuissy
,
Ch?tains
,
Montee de tonnerre
,
Cote de jouan
,
Butteaux (wine)
,
Cote de fontenay
,
Cote de vaubarousse
,
M?linots
,
Vaucoupin
,
Mileu
,
C?te de Savant
,
L'Homme Mort
,
Jouan
,
Brechain
,
Pied d'Aloue
,
Morein
,
Les Fourneaux
,
C?te de Jouan
,
Chablis Grand crus
,
Mont?e de Tonnerre
,
Vaupulent
,
Chaume de Talvat
,
Ronci?res
,
Roncieres
,
For?t
,
Lechet
,
Les Epinottes
,
Chatains
,
Pres girots
,
Mont de Mileu
  and
C?te de L?chet
broader
broaderTransitive
definition
The Chablis region of Burgundy is classified according to four tiers of Appellation d'origine contr?l?e (AOC) designation. The top two are the crus of Chablis and include the 7 Grand cru vineyards followed by the lower Premier crus. Wines made entirely from fruit from these vineyards are entitled to list their wines as cru classe Chablis on the wine label. Below these tiers are the lower designations of basic Chablis AOC and Petit Chablis. Soil and slope plays a major role in delineating the quality differences. Many of the Premier Crus, and all the Grand Crus vineyards, are planted along valley of the Serein river as it flows into the Yonne with the best sites located on a southwest facing slope that receives the maximum amount of sun exposure. All of Chablis' Grand Cru vineyards and many of their better Premier Cru vineyards are planted on primarily Kimmeridgean soil which is believed to impart more finesse and structure to the wines. Other areas, particularly the vast majority of Petit Chablis vineyards, are planted on slightly younger Portlandian soil.
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page
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List of Chablis crus
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1172
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Concept
altLabel
Rully AOC
  and
Rully (wine)
broader
broaderTransitive
definition
Rully wine is produced in the communes of Rully and Chagny in the C?te Chalonnaise subregion of Burgundy. The Appellation d'origine contr?l?e (AOC) Rully may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. Around two-thirds of the production consists of white wine, and around one-third is red. There are 23 Premier Cru vineyards within Rully AOC, but no Grand Cru vineyards exist in this part of Burgundy. The AOC was created in 1939.
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Rully wine
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839
a
Concept
altLabel
Month?lie (AOC)
,
Month?lie AOC
,
Monthelie wine
,
Monthelie AOC
,
Month?lie Premier Cru
  and
Monthelie Premier Cru
broader
broaderTransitive
definition
Month?lie wine is produced in the commune of Monthelie in C?te de Beaune of Burgundy. The Appellation d'origine contr?l?e (AOC) Month?lie may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. The production consists of more than 85% red wine, and less than 15% white wine. There are no Grand Cru vineyards within Monthelie. In 2008, there was 119.34 hectares (294.9 acres) of vineyard surface in production for Month?lie wine at village and Premier Cru level, and 4,745 hectoliter of wine was produced, of which 4,148 hectoliter red wine and 597 hectoliter white wine. Some 107.90 hectares (266.6 acres) of this area was used for the red wines in 2007. The total amount produced corresponds to a little over 600,000 bottles, of which around 550,000 bottles of red wine and around 80,000 bottles of white wine. For white wines, the AOC regulations allow both Chardonnay and Pinot Blanc to be used, but most wines are 100% Chardonnay. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this not very often practiced. The allowed base yield is 40 hectoliter per hectare of red wine and 45 hectoliter per hectare for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine.
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Month?lie wine
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239
a
Concept
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Vougeot Premier Cru
,
Vougeot (AOC)
,
Vougeot (wine)
  and
Vougeot AOC
broader
broaderTransitive
definition
Vougeot wine is produced in the village of Vougeot in C?te de Nuits of Burgundy. The Appellation d'origine contr?l?e (AOC) Vougeot may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. A characteristic of Vougeot is that most of the commune's vineyard surface is taken up by its single Grand Cru vineyard, Clos de Vougeot, which at 49.86 hectares (123.2 acres) is the largest Grand Cru of C?te de Nuits. Of the rest, most is classified as Premier Cru, leaving village-level Vougeot wine a rare occurrence, mostly restricted to a small area of flat land immediately to the east of the N74 road, but inside the commune. Other than Clos de Vougeot, in 2008, there were 15.87 hectares (39.2 acres) of vineyard surface was in production for Vougeot wine at village and Premier Cru level, and 526 hectoliter of wine was produced, of which 372 hectoliter red wine and 154 hectoliter white wine. Some 3.87 hectares (9.6 acres) of this area was used for the white wines in 2007. The amount produced corresponds to 70,000 bottles; 50,000 bottles of red wine and slightly over 20,000 bottles of white wine. The AOC regulations allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this not very often practiced. For white wines, both Chardonnay and Pinot Blanc are allowed, but most wines are likely to be 100% Chardonnay. The allowed base yield is 40 hectoliter per hectare of red wine and 45 for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine.
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Vougeot wine
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1114
a
Concept
altLabel
Savigny-l?s-Beaune (AOC)
,
Savigny-les-Beaune wine
,
Savigny
,
Savigny-l?s-Beaune AOC
,
Savigny-les-Beaune AOC
,
Savigny-l?s-Beaune Premier Cru
,
Savigny (wine)
  and
Savigny wine
broader
broaderTransitive
definition
Savigny-l?s-Beaune wine is produced in the commune of Savigny-l?s-Beaune in C?te de Beaune of Burgundy. The Appellation d'origine contr?l?e (AOC) Savigny-l?s-Beaune may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. The name of the appellation is sometimes written simply as Savigny, without the -l?s-Beaune suffix. The production consists of slightly over 85 per cent red wine, and slightly less than 15 per cent white wine. There are no Grand Cru vineyards within Savigny-l?s-Beaune. In 2008, there was 347.82 hectares (859.5 acres) of vineyard surface in production for Savigny-l?s-Beaune wine at village and Premier Cru level, and 13,359 hectoliter of wine was produced, of which 11,443 hectoliter red wine and 1,916 hectoliter white wine. Some 249.96 hectares (617.7 acres) of this area was used for the red wines in 2007. The total amount produced corresponds to almost 1.8 million bottles, of which slightly over 1.5 million bottles of red wine and a little over 250,000 bottles of white wine. For white wines, the AOC regulations allow both Chardonnay and Pinot Blanc to be used, but most wines are 100% Chardonnay. The AOC regulations also allow up to 15 per cent total of Chardonnay, Pinot Blanc and Pinot Gris as accessory grapes in the red wines, but this is not very often practiced. The allowed base yield is 40 hectoliter per hectare of red wine and 45 hectoliter per hectare for white wine. The grapes must reach a maturity of at least 10.5 per cent potential alcohol for village-level red wine, 11.0 per cent for village-level white wine and Premier Cru red wine, and 11.5 per cent for Premier Cru white wine.
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Savigny-l?s-Beaune wine
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1130
a
Concept
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Fixin (AOC)
,
Fixin (wine)
,
Fixin Premier Cru
  and
Fixin AOC
broader
broaderTransitive
definition
Fixin wine is produced in the communes of Fixin and Brochon in the C?te de Nuits subregion of Burgundy. The Appellation d'origine contr?l?e (AOC) Fixin may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. The production of red wine dominates greatly, with around 96 per cent, and only around four per cent white wine. There are no Grand Cru vineyards with these communes.
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Fixin wine
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813
a
Concept
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St. Romain AOC
,
Saint Romain AOC
,
Saint-Romain AOC
,
Saint Romain (AOC)
,
St.-Romain AOC
  and
Saint-Romain
broader
broaderTransitive
definition
Saint-Romain wine is produced in the commune of Saint-Romain in C?te de Beaune of Burgundy. Rather than being situated on the main C?te d'Or escarpment, as most of the other C?te de Beaune wine villages, the vineyards of Saint-Romain are mainly located in a side valley to the west of Auxey-Duresses, in the direction of the communes and vineyards of the Hautes C?tes de Beaune. Most vineyards of Saint-Romain are located on slopes of various directions. The Appellation d'origine contr?l?e (AOC) Saint-Romain may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. A little more than half of the production consists of white wine. There are no Grand Cru and no Premier Cru vineyards within Saint-Romain.
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Saint-Romain wine
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28
a
Concept
altLabel
Mercurey (wine)
,
Mercurey AOC
  and
Mercurey Premier Cru
broader
broaderTransitive
definition
Mercurey wine is produced in the communes of Mercurey and Saint-Martin-sous-Montaigu in the C?te Chalonnaise subregion of Burgundy. The Appellation d'origine contr?l?e (AOC) Mercurey may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. The production of red wine dominates, with almost 80 per cent. There are 32 Premier Cru vineyards within Mercurey AOC, but no Grand Cru vineyards exist in this part of Burgundy. The AOC was created in 1936.
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Mercurey wine
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915
a
Concept
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Marsannay AOC
,
Marsannay (wine)
,
Marsannay
,
Marsannay (AOC)
  and
Marsannay ros?
broader
broaderTransitive
definition
Marsannay wine is produced in the communes of Marsannay-la-C?te, Couchey and Chen?ve in the C?te de Nuits subregion of Burgundy. The Appellation d'origine contr?l?e (AOC) Marsannay may be used for red and ros? wine with Pinot Noir, as well as white wine with Chardonnay as the main grape variety. Red wine accounts for the largest part of the production, around two-thirds. Marsannay is the only village-level appellation which may produce ros? wines, under the designation Marsannay ros?. All other Burgundy ros?s are restricted to the regional appellation Bourgogne. There are no Grand Cru or Premier Cru vineyards in Marsannay. The Marsannay AOC was created in 1987, and is the most recent addition to the C?te de Nuits.
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Marsannay wine
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613
a
Concept
altLabel
Montagny (wine)
  and
Montagny AOC
broader
broaderTransitive
definition
Montagny wine is produced in the communes of Montagny-l?s-Buxy, Buxy, Saint-Vallerin and Jully-l?s-Buxy in the C?te Chalonnaise subregion of Burgundy. The Appellation d'origine contr?l?e (AOC) Montagny may be used for white wine with Chardonnay as the main grape variety. There are 49 Premier Cru vineyards within Montagny AOC, but no Grand Cru vineyards exist in this part of Burgundy. The AOC was created in 1936.
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Montagny wine
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553
a
Concept
altLabel
Givry AOC
  and
Givry (wine)
broader
broaderTransitive
definition
Givry wine is produced in the communes of Givry, Dracy-le-Fort and Jambles in the C?te Chalonnaise subregion of Burgundy. The Appellation d'origine contr?l?e (AOC) Givry may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. The production of red wine dominates, with almost 80 per cent. There are 27 Premier Cru vineyards within Givry AOC, but no Grand Cru vineyards exist in this part of Burgundy. The AOC was created in 1946.
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Givry wine
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Burgundy AOCs
source
broaderTransitive
definition
Clos de Vougeot, also known as Clos Vougeot, is a wall-enclosed vineyard, a clos, in the Burgundy wine region, and an Appellation d'origine contr?l?e (AOC) for red wine from this vineyard. It was named for the River Vouge, which is in fact only a stream separating the village Vougeot from Chambolle-Musigny. At 50.6 hectares (125 acres), Clos de Vougeot is the largest single vineyard in C?te de Nuits entitled to the grand cru designation, while Corton in C?te de Beaune is the largest grand cru in Burgundy as a whole.
exactMatch
lat
47.17492294311523
long
4.955483436584473
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Clos de Vougeot
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1188
a
Concept
altLabel
Swan Creek
broader
broaderTransitive
definition
Swan Creek is an unincorporated community in western Yadkin County, North Carolina south of Jonesville, North Carolina. It also shares its name with an American Viticultural Area (AVA) region in the Yadkin Valley AVA. The AVA includes about 160 square miles (410 km) in Iredell, Wilkes and Yadkin counties. The designation, the second in North Carolina, took effect May 27, 2008. There are five vineyards located within the Swan Creek AVA: Raffaldini Vineyards in Ronda, and Laurel Gray Vineyards, Buck Shoals Vineyards, Shadow Springs Vineyard and Dobbins Creek Vineyards in Hamptonville. Swan Creek is named for the wild geese, erroneously called swans, that were spotted resting in a nearby stream. Quaker pioneers first settled in the area before 1797.
exactMatch
lat
36.09833145141602
long
-80.76027679443359
page
prefLabel
Swan Creek, North Carolina
related
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918
a
Concept
altLabel
Yadkin Valley wine region
,
Yadkin
  and
Yadkin Valley (AVA)
broader
broaderTransitive
definition
The Yadkin Valley AVA is an American Viticultural Area that includes land in seven counties of northwestern North Carolina. The AVA encompasses an area of approximately 1,400,000 acres (5,666 km) in the Yadkin River valley. The Yadkin Valley AVA includes all of Wilkes, Surry, and Yadkin counties, and parts of Davie, Davidson, Forsyth and Stokes counties.
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Yadkin Valley AVA
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595
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Concept
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Haw
  and
Haw River Valley
broader
broaderTransitive
definition
The Haw River Valley American Viticultural Area (AVA) officially became the third federally granted appellation in North Carolina on April 29, 2009, joining the Yadkin Valley AVA and the Swan Creek AVA inside the Yadkin Valley. The Haw River Valley AVA covers the northern, central portion of the state with approximately 868 sq. miles (555,508 acres). It encompasses Alamance County and portions of Caswell, Chatham, Guilford, Orange, and Rockingham counties.
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Haw River Valley AVA
related
,
1088
a
Concept
broader
broaderTransitive
definition
The Swan Creek AVA is an American Viticultural Area located in the northwestern portion of North Carolina, in the Piedmont region. The appellation is distinguished by it's loamy soil with schist and mica. It is the second AVA to be established in North Carolina, as a sub-appellation of the Yadkin Valley AVA. The AVA shares it's name with the unincorporated township of Swan Creek, North Carolina.
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Swan Creek AVA
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421
a
Concept
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Willow Creek
  and
Willow Creek (AVA)
broader
  and
broaderTransitive
  and
definition
The Willow Creek AVA is an American Viticultural Area located in the Humboldt and Trinity counties of northern California, near the town of Willow Creek. Surrounded by the Klamath Mountains, the AVA includes 6,000 acres (2,428 ha) in the center of the Six Rivers National Forest, and has had as many as five wineries and 30 acres (12 ha) in wine grape production. There are currently no commercially bonded wineries in the region, and only 10 acres (4 ha) in vineyards.
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Willow Creek AVA
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236
a
Concept
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Lehigh Valley (disambiguation)
  and
Lehigh
broader
broaderTransitive
definition
The Lehigh Valley AVA is an American Viticultural Area located in the Lehigh Valley of Pennsylvania. The AVA includes portions of Lehigh, Northampton, Berks, Schuylkill, Carbon, and Monroe counties. The area includes the towns from Jim Thorpe to Easton, portions of the Schuylkill Valley and the Brodhead Creek watershed. The wine region includes 230 acres (93 ha) of vineyards, planted to several Vitis vinifera and French-American hybrid grape varieties. The climate of Lehigh Valley has been compared to the cooler climates of central or northern Europe, favoring the production of French-American hybrid grapes, especially Chambourcin. 15 to 20 percent of the wine produced in Pennsylvania is made from grapes grown in the Lehigh Valley AVA.
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Lehigh Valley AVA
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448
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Concept
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River Junction
broader
  and
broaderTransitive
  and
definition
The River Junction AVA is an American Viticultural Area located in both San Joaquin County and Stanislaus County, California. West of the city of Modesto, the wine region is located at the confluence of the San Joaquin River and the Stanislaus River. The AVA was created as a result of a petition by McManis Family Vineyards, the only commercial winery in the appellation. River Junction AVA is cooler than surrounding areas of the Central Valley, and is the only place in the valley where high concentrations of fine sandy loam are to be found. 90% of the vineyard land planted in the AVA is in Chardonnay grapes.
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River Junction AVA
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Tracy Hills
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Tracy
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definition
The Tracy Hills AVA is an American Viticultural Area located in both San Joaquin County and Stanislaus County, California. The 39,200 acres (15,864 ha) region was designated an AVA as a result of a petition from the owners of Tulip Hill Winery in Lake County, who owned a vineyard on Mount Oso in the Tracy Hills. The five original vineyards in the appellation are planted between 100 feet (30 m) and 500 feet (152 m) above sea level.
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Tracy Hills AVA
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North Fork of Long Island
  and
North Fork of Long Island (AVA)
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definition
The North Fork of Long Island AVA is an American Viticultural Area located in eastern Suffolk County, New York. Authored by winemaker Richard Olsen-Harbich in 1985, it includes the entire North Fork of Long Island and the townships of Riverhead, Shelter Island, and Southold. The North Fork of Long Island is home to over 30 wineries and 3,000 acres (1,200 ha) of planted vineyards. The local climate is heavily influenced by the presence of Long Island Sound, Peconic Bay, and the Atlantic Ocean. The maritime influences of these bodies of water help to moderate temperature fluctuations and extend the growing season up to a month longer than other regions in New York. The most planted grape varietals in the region are Merlot, Chardonnay, and Cabernet Franc.
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North Fork of Long Island AVA
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Long Island (wine)
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Long Island (AVA)
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Long Island (disambiguation)
  and
Long Island wine
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broaderTransitive
definition
The Long Island AVA is an American Viticultural Area encompassing Nassau and Suffolk counties of New York, including the smaller offshore islands in those counties. The AVA was established in 2001, over 15 years after two smaller AVAs were created at the eastern end of Long Island. The Long Island AVA designation was promoted as a benefit for some wineries located just outside the two smaller AVAs and for wineries that wanted to create wines that use blends from vineyards in different parts of the island. It was also developed and promoted as a consumer protection of the Long Island name; AVAs require that a minimum of 85% of the fruit used in the designated wine is grown within the borders of the region. The "Long Island" AVA was authored by veteran Long Island winemaker Richard Olsen-Harbich who also authored the "The Hamptons, Long Island" and "North Fork of Long Island" AVAs in the mid 1980's. Vineyards on Long Island benefit from the moderating influence of the Atlantic Ocean, Long Island Sound, and Peconic Bay on the local climate.
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Long Island AVA
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The Hamptons, Long Island
  and
Hamptons (disambiguation)
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broaderTransitive
definition
The Hamptons, Long Island AVA is an American Viticultural Area located entirely within eastern Suffolk County, New York, and includes the entire South Fork of Long Island and the townships of Southampton and East Hampton. Authored by winemaker Richard Olsen-Harbich in 1984, it was the first AVA to be approved for Long Island. The region covers an east-west oriented peninsula approximately 54 miles (87 km) long and between 0.5 miles (0.8 km) and 10.0 miles (16.1 km) wide. The local climate is heavily influenced by the nearby Atlantic Ocean and Peconic Bay. The region is generally cooler and more prone to fog than the nearby North Fork of Long Island AVA. The soil is silt and loam.
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The Hamptons, Long Island AVA
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Hudson River Region
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broaderTransitive
definition
The Hudson River Region AVA is an American Viticultural Area around the Hudson River in eastern New York. The region is home to the oldest continuously operating winery in North America, the Brotherhood Winery, established in 1839. The oldest continusously cultivated vineyard in North America is also located in the Hudson River Region AVA, and is today operated by Benmarl Winery. Most vineyards in the region are located within 2 miles (3.2 km) of the river. The Hudson River flows from north to south, and most vineyards are planted on hills on the western side of the river, where early morning sunshine can rapidly warm the vines. Ocean breezes channeled north up the river help to moderate the climate in the region, making it cooler in the summer and warmer in the winter than surrounding areas. The most important grape varieties in the area are French hybrids and cool-climate Vitis vinifera varieties.
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Hudson River Region AVA
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Elks (disambiguation)
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West Elks
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The West Elks AVA is an American Viticultural Area located in Delta County, Colorado, near the town of Paonia. The highest altitude vineyards in the northern hemisphere are planted in the West Elks AVA. Located within the Rocky Mountains of west central Colorado, vineyards in the AVA range from 5,400 feet (1,646 m) to 6,400 feet (1,951 m) above sea level. The surrounding mountains limit access to the area.
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West Elks AVA
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Diablo Grande
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Diablo
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The Diablo Grande AVA is an American Viticultural Area located in Stanislaus County, California. All 30,000 acres (12,141 ha) in the AVA are owned by the Diablo Grande Resort Community, and Isom Ranch Winery is the only winery producing wines that carry the Diablo Grande AVA designation on their labels. Vineyards in the AVA are planted between 1,000 feet (300 m) and 1,800 feet (550 m) above sea level. The region is named after nearby Mount Diablo, the highest peak in the Pacific Coast Range.
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Diablo Grande AVA
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Middle Rio Grande Valley
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Rio Grande (disambiguation)
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The Middle Rio Grande AVA is an American Viticultural Area located in the watershed of the Rio Grande in central New Mexico. The wine region includes 278,400 acres (112,664 ha) of land on which a variety of Vitis vinifera and French hybrid grapes are grown. New Mexico State University has conducted viticultural research in test vineyards in the Middle Rio Grande Valley at the Los Lunas Agricultural Science Center.
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Middle Rio Grande Valley AVA
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Shenandoah
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The Shenandoah Valley AVA is an American Viticultural Area located in the Shenandoah Valley of Virginia and West Virginia. The valley is bounded by the Blue Ridge Mountains to the east and the Appalachian and Allegheny Plateaus to the west. Most of the AVA is in Virignia, with a small portion in the Eastern Panhandle of West Virginia. Most of the vineyards in the AVA are located in Virginia and grow a wide variety of Vitis vinifera, Vitis labrusca, and French hybrid grapes.
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Shenandoah Valley AVA
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Grand Cru Champagne villages
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definition
Tours-sur-Marne is a commune in the Marne department in north-eastern France.
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49.04916763305664
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4.120555400848389
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Tours-sur-Marne
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Coqueret-Benard is a small traditional family Champagne house founded in 1882 by Augustin Benard. The house is run by the couple Michele and Claude Coqueret. It is based in Ludes between Reims and Epernay. It is a commune in the area of Montagne de Reims, in the region of Champagne-Ardenne in France. Coquret-Benard is one out of amazingly 70 Champagne brands to be found this small village, Ludes, with its 628 inhabitants.
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Champagne producers
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Veuve Clicquot Ponsardin is both a champagne house in Reims, France, and a brand of premium champagne. Founded in 1772 by Philippe Clicquot-Muiron, Veuve Clicquot played an important role in establishing champagne as a favored drink of haute bourgeoisie and nobility throughout Europe. The 1811 comet vintage of Veuve Clicquot is theorized to have been the first truly "modern" Champagne due to the advancements in the m?thode champenoise which Veuve Clicquot pioneered through the technique of remuage.
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Veuve Clicquot
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Upper Mississippi Valley (AVA)
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Mississippi (disambiguation)
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The Upper Mississippi River Valley AVA is an American Viticultural Area covering 29,914 square miles (77 477 square kilometers) located along the Upper Mississippi River and its tributaries in northeast Iowa, northwest Illinois, southeast Minnesota and southwest Wisconsin. Upon its approval on June 22nd, 2009, with the effective date of July 22nd, 2009, it became the world's largest designated appellation. The boundaries of the AVA share the unique geographical connection of all being part of the "driftless" Paleozoic Plateau and therefore do not have the same type of vineyard soils as wine regions that were in areas that have experienced glaciation in their history.
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Upper Mississippi Valley AVA
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Ohio (disambiguation)
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Ohio River Valley (AVA)
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Ohio River Valley American Viticultural Area
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The Ohio River Valley AVA is an American Viticultural Area centered around the Ohio River and surrounding areas. It is the second largest wine appellation of origin in the United States (only the Upper Mississippi Valley is larger) with 16,640,000 acres (67,300 km) in portions of the states of Indiana, Kentucky, Ohio and West Virginia. The area is mostly planted with hybrid grapes like Baco Noir, Marechal Foch, Seyval Blanc and Vidal. Of the Vitis vinifera found in the area Cabernet Franc, Cabernet Sauvignon, Chardonnay, Petit Manseng and Riesling are the most commonly found.
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Ohio River Valley AVA
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Kanawha
  and
Kanawha River Valley
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The Kanawha River Valley AVA is an American Viticultural Area located in the watershed of the Kanawha River in West Virginia, between the city of Charleston and the Ohio border. The wine appellation includes 64,000 acres (25,900 ha) in portions of Cabell, Jackson, Kanawha, Mason, and Putnam counties. A portion of the western border of the AVA follows the Ohio River, but does not cross into Ohio. The Kanawha River Valley AVA is part of the much larger Ohio River Valley AVA.
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Kanawha River Valley AVA
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The Mesilla Valley AVA is an American Viticultural Area located primarily in the state of New Mexico with a small area in the state Texas. Spanish explorer Don Juan de O?ate arrived in the area in 1598 and named a Native American village in the valley Trenquel de la Mesilla, from which the valley as a whole became known as Mesilla Valley. Although viticulture began in nearby El Paso as early as 1650, grapes were first planted in the Mesilla Valley only in the early twentieth century, near the town of Do?a Ana. The climate in the Mesilla Valley is very dry and hot.
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Mesilla Valley AVA
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Mississippi (disambiguation)
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Mississippi Delta (AVA)
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Mississippi Delta (disambiguation)
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The Mississippi Delta AVA is an American Viticultural Area that includes portions of the Mississippi Delta and the watershed of the lower Mississippi River in the U.S. states of Louisiana, Mississippi, and Tennessee. Since the creation of the AVA in 1984, there has been very little viticulture in the Mississippi Delta region. Mississippi State University established an enology laboratory to research grape cultivation in the area, but little commercial activity has resulted. The few wineries that have produced wine from the Mississippi Delta AVA have used native Muscadine grapes.
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Mississippi Delta AVA
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Mimbres
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Mimbres Valley American Viticultural Area
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Mimbres Valley
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The Mimbres Valley AVA is an American Viticultural Area located in southwestern New Mexico near the towns of Deming and Silver City. The AVA includes the Mimbres Watershed of the Mimbres River, and most vineyards are planted at elevations between 4,000 feet (1,200 m) and 6,000 feet (1,800 m) above sea level. The area is a desert, but irrigation and the deep, rich soils of the once-larger Mimbres River have made viticulture possible since the late 19th century.
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Mimbres Valley AVA
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Grand Valley
  and
Grand Valley (AVA)
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The Grand Valley AVA is an American Viticultural Area located in Mesa County, Colorado, east of the city of Grand Junction. The AVA includes the agricultural area around the Grand Valley of the Colorado River. Viticulture began in the area in the late 19th century. State Governor George A. Crawford planted a 60 acres (24 ha) vineyard in the Grand Valley in 1890. Approximately 75% of all wineries in the state of Colorado are located in the Grand Valley AVA. Vineyards in the valley are planted at elevations as high as 4,700 feet (1,400 m) above sea level. The valley has consistent breezes that provide good air drainage, reducing the risk of frost. During the growing season, the valley has hot and dry days with lots of sunshine. Winters are mild.
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Grand Valley AVA
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Texas Hill Country (AVA)
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The Texas Hill Country AVA is an American Viticultural Area located in the Texas Hill Country north of San Antonio and west of Austin, Texas. The appellation is the second largest American Viticultural Area, and covers an area of over 9,000,000 acres (36,422 km). Despite the cultural influence of the local Texas German population, most of the grape varietals grown in the Texas Hill Country originate from France, Italy, or Spain rather than the cooler climate of Germany.
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Texas Hill Country AVA
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Fredericksburg in the texas hill country ava
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Fredericksburg in the Texas Hill Country
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broaderTransitive
definition
The Fredericksburg in the Texas Hill Country AVA is an American Viticultural Area surrounding the town of Fredericksburg, Texas in the Texas Hill Country. Fredericksburg and the surrounding area were settled by German immigrants in the nineteenth century. These settlers were the first to cultivate grapevines in the Texas Hill Country. The appellation is over 200 miles (322 km) for the Gulf of Mexico, and feels little effect of from the hot, humid, coastal winds..
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Fredericksburg in the Texas Hill Country AVA
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Bell
  and
Bell Mountain
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broaderTransitive
definition
The Bell Mountain AVA is an American Viticultural Area located in Gillespie County, Texas. It was the first designated wine area located entirely in the state of Texas, and covers an area of over 3,200 acres (13 km). The appellation is entirely contained within the Texas Hill Country AVA, which was established nine years after Bell Mountain AVA. As of 2006, there were nine wineries in the appellation.
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Bell Mountain AVA
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Northern Neck George Washington Birthplace
broader
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definition
The Northern Neck George Washington Birthplace AVA is an American Viticultural Area in eastern portion of the state of Virginia. Wines made from grapes grown in Westmoreland, King George, Northumberland, Lancaster, and Richmond counties may use this appellation. The area is located on a peninsula of land between the Potomac and Rappahannock rivers in the Tidewater region of Virginia and known as the Northern Neck. This provides a climate which features more frost free days than the rest of Virginia. The tip of the Northern Neck is located at the Chesapeake Bay.
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Northern Neck George Washington Birthplace AVA
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Shawnee Hills (AVA)
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Shawnee (disambiguation)
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Shawnee Hills Wine Trail
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definition
The Shawnee Hills AVA is an American Viticultural Area located between the Mississippi River and the Ohio River in southern Illinois. The wine appellation includes over 2,140 square miles (5,500 km) of land in portions of Alexander, Gallatin, Hardin, Jackson, Johnson, Pope, Pulaski, Randolph, Saline, Union, and Williamson counties. The region stretches approximately 80 miles (130 km) east-west and 20 miles (30 km) north-south, and includes the vast majority of the Shawnee National Forest. The AVA was created as a result of the successful petition of Ted Wichmann, owner of Owl Creek Vineyard. The area is named after the Shawnee, a Native American nation that settled in Southern Illinois in the mid 18th century. The AVA is served by the Shawnee Hills Wine Trail.
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Cumberland (disambiguation)
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The Cumberland Valley AVA is an American Viticultural Area located in Washington County in west-central Maryland and Franklin and Cumberland counties in south-central Pennsylvania. Only 100 acres (40 ha) of the 765,000 acres (309,585 ha) included in the wine appellation are planted to grapevines, predominantly on high terraces over the Potomac River and on the slopes of South Mountain. The soil in the area is alkaline limestone.
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Cumberland Valley AVA
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Outer Coastal Plain
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Outer Coastal Plain (AVA)
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definition
The Outer Coastal Plain AVA is an American Viticultural Area located in southeastern New Jersey. The 2,250,000 acres (911,000 ha) wine appellation includes all of Cumberland, Cape May, Atlantic, and Ocean counties and portions of Salem, Gloucester, Camden, Burlington, and Monmouth counties. The region is characterized by well-drained sandy or sandy loam soils of low to moderate fertility, and a relatively long growing season. The climate is moderated by the influence of the Atlantic Ocean and Delaware Bay.
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Outer Coastal Plain AVA
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Central Delaware Valley
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The Central Delaware Valley AVA is an American Viticultural Area located in southeastern Pennsylvania and New Jersey. The wine appellation includes 96,000 acres (38,850 ha) surrounding the Delaware River north of Philadelphia. Its southern boundary is near Titusville, New Jersey, just north of Trenton, and its northern border is near Musconetcong Mountain. A variety of Vitis vinifera and Vitis labrusca grape Varieties are grown in the area.
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Central Delaware Valley AVA
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Texas High Plains
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Texas High Plains (AVA)
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definition
The Texas High Plains AVA is an American Viticultural Area located in the Texas panhandle. The appellation is the second largest American Viticultural Area in Texas, and covers an area of over 8,000,000 acres (32,375 km). Most of the vineyards are on flat terrain at elevations between 3,000 feet (914 m) and 4,000 feet (1,219 m) above sea level. The Texas plains can be very dry, so most vineyards are irrigated with water from the Ogallala Aquifer.
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Texas High Plains AVA
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Warren Hills
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definition
The Warren Hills AVA is an American Viticultural Area located in Warren County, New Jersey. The Warren Hills region includes several small valleys formed by tributaries of the Delaware River. The valleys drain from northeast to southwest, and most vineyards in the area are planted on southeast-facing hill slopes. The region is primarily planted to French hybrid grapes.
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lat
40.76200103759766
long
-74.93499755859375
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Warren Hills AVA
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187
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Virginia's Eastern Shore
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definition
The Virginia's Eastern Shore AVA is an American Viticultural Area that includes a 70 miles (113 km) length of Virginia's Eastern Shore and consists of the counties of Accomack and Northampton. The topography in this AVA is mostly level and ranges from sea level to 50 feet (15 m) above sea level. The area is located on the southern end of the Delmarva Peninsula. The weather in the area is characterized by temperate summers and winters, significantly affected by the Chesapeake Bay and the Atlantic Ocean. The soil is sandy and deep.
exactMatch
lat
37.4900016784668
long
-75.89800262451172
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Virginia's Eastern Shore AVA
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Concept
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Dunnigan
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definition
The Dunnigan Hills AVA is an American Viticultural Area located in the Dunnigan Hills, in Yolo County, California. Located in the northwest portion of Yolo County, the wine region has a Mediterranean climate that is less prone to frost than other parts of the Sacramento Valley. The largest winery in the Dunnigan Hills is R.H. Phillips, which has a 1,300 acres (526 ha) estate vineyard.
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Dunnigan Hills AVA
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Seiad
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definition
The Seiad Valley AVA is an American Viticultural Area in Siskiyou County, California, located adjacent to the Klamath River and close to the border with Oregon. The wine region was granted AVA status in 1994 despite having only one commercially bonded winery in operation, Seiad Valley Vineyards, which has since ceased operations. The valley floor is covered in the excavated rock left behind as tailings from gold mining. The exposed rocks absorb and retain heat from the sun, moderating the effects of a cool, mountain valley climate. There are approximately 3 acres (1 ha) of Riesling being grown inside the geographic boundaries of the AVA.
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Seiad Valley AVA
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Concept
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Lancaster
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Lancaster Valley
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definition
The Lancaster Valley AVA is an American Viticultural Area located in Lancaster and Chester counties of southeastern Pennsylvania, centered around the city of Lancaster. The wine region includes 225,000 acres (91,054 ha) in a valley that is roughly 30 miles (48 km) long and 12 miles (19 km) wide, although only 400 acres (162 ha) are planted to grapevines. The Lancaster Valley area is one of the most fertile agricultural areas in Pennsylvania, and features rich topsoil over limestone bedrock.
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Lancaster Valley AVA
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324
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Davis Mountains AVA
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Texas Davis Mountains
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The Texas Davis Mountains AVA is an American Viticultural Area located in the Trans-Pecos region of West Texas. Surrounded by the Chihuahuan Desert, the appellation takes advantage of cooler elevation and lower annual rainfall in the Davis Mountains. The land within the boundaries of the AVA ranges between 4,500 feet (1,372 m) and 8,300 feet (2,530 m) above sea level. The soil is primarily granitic, porphrytic, and volcanic in nature.
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Texas Davis Mountains AVA
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97
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Concept
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Salado
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definition
The Salado Creek AVA is an American Viticultural Area located in northern Stanislaus County, California, near the town of Patterson. Most of the grapes grown in the AVA are produced into wine by KitFox Vineyards, using a custom crush facility in Lodi.
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Salado Creek AVA
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Concept
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Rocky Knob
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broaderTransitive
definition
The Rocky Knob AVA is an American Viticultural Area in a mountainous area east of the Blue Ridge Parkway in southwest Virginia. The AVA includes portions of Floyd and Patrick counties. The area is located on the eastern slopes of the Blue Ridge Mountains near the towns of Woolwine and Meadows of Dan and astride the Blue Ridge Parkway. It was established in 1983 and encompasses 9,000 acres (36 km). The soil is primarily loam and gravel and is well-drained. Rocky Knob AVA was named for the eponymously named mountainous recreational area located within the AVA.
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lat
36.79800033569336
long
-80.375
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Rocky Knob AVA
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485
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Concept
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The Lake Wisconsin AVA is an American Viticultural Area located in south central Wisconsin. The wine growing region borders both Lake Wisconsin and the Wisconsin River. The first grapes were planted in the area by Agoston Haraszthy in 1847, before he would later emigrate to California. Most vineyards in the area are planted at elevations between 800 feet (240 m) and 900 feet (270 m) above sea level. The area soils are gravel and sandy loam from glacial deposits. French hybrid grapes have had the most success in the Lake Wisconsin area, and the most important grape varietal grown in the area is Marechal Foch.
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Lake Wisconsin AVA
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a
Concept
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The Texoma AVA is an American Viticultural Area located in north central Texas, on the south side of Lake Texoma and the Red River that forms the border with the state of Oklahoma. The Texoma region is where 19th century viticulturist Thomas Volney Munson discovered that grafting Vitis vinifera grapevines onto native American varieties of vine rootstock resulted in vines that were resistant to phylloxera. The technique saved the European wine industry when it was brought to France, which was suffering its first phylloxera epidemic. The region was not designated an American Viticultural Area until 2005.
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Texoma AVA
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Alexandria Lakes
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broaderTransitive
definition
The Alexandria Lakes AVA is an American Viticultural Area located in Douglas County, Minnesota, near the city of Alexandria. Alexandria Lakes was the first AVA to be created in Minnesota. The AVA was created in 2005 as the result of a successful petition to the United States Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau by the owners of Carlos Creek Winery, the largest winery in the state of Minnesota.
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Alexandria Lakes AVA
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Loramie
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The Loramie Creek AVA is an American Viticultural Area located in Shelby County, Ohio. The area includes 3,600 acres (1,457 ha) surrounding Loramie Creek, southwest of the county seat of Sidney.
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Loramie Creek AVA
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Escondido Valley
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The Escondido Valley AVA is an American Viticultural Area located in Pecos County, Texas. It was the fifth designated wine area in the state of Texas, and covers an area of over 32,000 acres (129 km). There are no wineries located in the Escondido Valley AVA. One winery that makes Escondido Valley AVA designated wines is Ste. Genevieve Wines, whose winery facilities are located near Fort Stockton.
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Escondido Valley AVA
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Capay
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broaderTransitive
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The Capay Valley AVA is an American Viticultural Area located in the Capay Valley, in northwest Yolo County, California. The 102,400 acres (41,440 ha) region included in the AVA borders Napa County, Lake County, and Colusa County, and is bounded by the Blue Ridge to the west and the Capay Hills to the east. The AVA was created as a result of a petition by Capay Valley Vineyards, the largest winery in the valley. John Gillig purchased part of the Rancho Canada de Capay Mexican land grant and established Yolo County's first winery in 1860.
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Capay Valley AVA
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1191
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Trinity Lakes
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Trinity (disambiguation)
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broaderTransitive
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definition
The Trinity Lakes AVA is an American Viticultural Area in Trinity County, California. The boundaries of the AVA surround Trinity Lake and Lewiston Lake and includes a portion of the Trinity River basin below Lewiston Dam. The AVA has one commercial winery, Alpen Cellars.
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Trinity Lakes AVA
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Sonoita (disambiguation)
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The Sonoita AVA is an American Viticultural Area located in southeast Arizona, south of the city of Tucson. The Sonoita area is a basin surrounded by three mountain ranges, the Huachuca Mountains, the Santa Rita Mountains, and the Whetstone Mountains. The vineyard plantings are 4,500 to 5,000 feet (1,400 to 1,500 m) above sea level, some of the highest in North America. The soil is alluvial fans of gravelly loam that retains scarce water well.
exactMatch
lat
31.54124069213867
long
-110.754997253418
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Sonoita AVA
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1211
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Concept
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North fork of roanoke ava
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North Fork of Roanoke
  and
North Fork of Roanoke (AVA)
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broaderTransitive
definition
The North Fork of Roanoke AVA is an American Viticultural Area located on the eastern slopes of the Allegheny Mountains in the Roanoke and Montgomery counties of Virginia. About 22 miles (35 km) long and including parts of the Roanoke Valley, the AVA altitudes range from between 1,200 feet (366 m) and 2,200 feet (671 m) above sea level.
exactMatch
lat
37.37670135498047
long
-80.33100128173828
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prefLabel
North Fork of Roanoke AVA
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1003
a
Concept
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The Sierra Pelona Valley AVA is an American Viticultural Area north of Los Angeles. The valley is a part of the High Desert region.
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Sierra Pelona Valley AVA
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757
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Catoctin
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The Catoctin AVA is an American Viticultural Area located in the Frederick and Washington counties of western Maryland. The region is bordered by Catoctin Mountain to the east, the Pennsylvania border to the north, South Mountain to the west, and the Potomac River to the south. "Catoctin" is Algonquian for "speckled rock", a geological feature of the area. Only one commercial winery is operating in the AVA, Frederick Cellars, and most of its production is not labelled with the Catoctin AVA designation.
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Catoctin AVA
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American Viticultural Areas
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Napa Valley AVA is an American Viticultural Area located in Napa County, California, USA. Napa Valley is considered one of the top wine regions in the United States. Records of commercial wine production in the region date back to the nineteenth century, but premium wine production dates back only as far as the 1960s. The combination of Mediterranean climate, geography and geology of the region are conducive to growing quality wine grapes. John Patchett established the Napa Valley's first commercial vineyard in 1858. In 1861 Charles Krug established one of Napa Valley's first commercial wineries in St. Helena. Viticulture in Napa suffered several setbacks in the late 19th and early 20th centuries, including an outbreak of the vine disease phylloxera, the legal institution of Prohibition, and the Great Depression. The wine industry in Napa Valley recovered, and helped by the results of the Paris Wine Tasting of 1976, came to be seen as capable of producing the best quality wine - equal to that of Old World wine regions. Almost 4.5 million people visit Napa Valley each year, making it a very popular tourist destination in California, and "The World's Best Wine and Food Destination" as awarded by TripAdvisor's 2010 Travelers' Choice Awards.
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Napa Valley AVA
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American Viticultural Areas of California
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The Santa Cruz Mountains AVA is an American Viticultural Area centered around the Santa Cruz Mountains. It includes three counties in California: Santa Clara, Santa Cruz and San Mateo. Recognized as an AVA in 1981, the Santa Cruz Mountains Appellation was among the first to be defined by its mountain topography. Based on elevation, it largely follows the fog line along the coast, extending down to 800 feet (240 m) in the east (San Francisco Bay side) and 400 feet (120 m) in the west (Monterey Bay side), and encompasses the highest ridgetops at 3000?+ elevation. The mountain terrain, the Pacific Ocean, and the nearby San Francisco Bay have wide ranging effects on the appellation, creating myriad microclimates in the region - depending on the elevation of the land, on which side of the mountains are the vineyards, the effects of fog, sun exposure, soil type, etc.
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Santa Cruz Mountains AVA
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label
Italian DOCG
title
Italian DOCG
0.1
a
SemanticAsset
created
2012-06-21T20:31:11Z
distribution
  and
identifier
keyword
Wineries of Italy, Italian DOC, Italian DOCG, Wine regions of Italy, Wine styles, Wine classification, Wine terms
metadataPublisher
publisher
a
Agent
name
Semantic Web Company
modified
2012-06-21T20:31:11Z
title
Wine of Italy
version
0.1